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Amazing 5-Ingredient Homemade Mayonnaise Secret

homemade mayonnaise
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Make rich, creamy homemade mayonnaise from scratch in minutes. This foolproof recipe uses simple ingredients and a quick blending method for the freshest flavor possible. It’s perfect for sandwiches, salads, or dips.

Ingredients

Scale
  • 1 large egg yolk, room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice (or white wine vinegar)
  • 1/2 teaspoon salt
  • 1 cup neutral oil (like canola or grapeseed), room temperature

Instructions

  1. Ensure the egg yolk, mustard, and lemon juice are at room temperature before starting.
  2. In a small bowl or the jar you plan to use for blending, whisk together the egg yolk, Dijon mustard, lemon juice, and salt until combined.
  3. Slowly begin adding the oil, drop by drop, while whisking constantly and vigorously. This initial slow addition is crucial to start the emulsion.
  4. Once the mixture begins to thicken slightly (after about 1/4 cup of oil added), you can increase the oil stream to a very thin, steady drizzle while continuing to whisk rapidly.
  5. Continue adding the oil until all the oil is incorporated and the mayonnaise is thick and creamy.
  6. If using an immersion blender: Place the blender head at the bottom of the jar, turn it on high, and hold it still until the mayonnaise forms at the bottom. Slowly tilt and lift the blender to incorporate the remaining oil.
  7. Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator.

Notes

  • Use room temperature ingredients; cold ingredients increase the chance of the mayonnaise breaking.
  • If your mayonnaise splits, place a second egg yolk in a clean bowl and slowly whisk the broken mixture into the new yolk, one teaspoon at a time, to re-emulsify.
  • For a garlic aioli flavor, add one small clove of minced garlic with the egg yolk.
  • For a tangier flavor, swap the lemon juice for white wine vinegar.

Nutrition

Find it online: https://savoryskies.com/easy-homemade-mayonnaise-recipe/