Mayonnaise
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg yolk, at room temperature
- 2teaspoons lemon juice
- 1teaspoon Dijon mustard
- ¼teaspoon kosher salt
- 1teaspoon cold water
- ¾cup neutral oil such as safflower or canola
Nutritional analysis per serving (2 servings)
470 calories; 35 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 24 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
Private Notes
Comments
Mayonnaise is the easiest thing to make:
1) Place a raw egg in a bowl; whip it;
2) Add a bit of a nice vinegar and salt (to taste);
3) Blend in olive oil (with an electric hand blender) until you reach the consistency you want.
However, many Americans may find olive oil has too much flavor, so they may want to try other oils.
"Real" mayonesa is, however, always made with olive oil and is, of course, Spanish, not French. Mayonnaise refers to the Spanish city of Mahón on the island of Menorca.
I appreciate Melissa Clark, her many excellent recipes, and, now, tips for a good arm workout. For homemade mayo, however, one might consider this video from Serious Eats...
https://www.youtube.com/watch?v=GbPF_rLpd9o
I've used avocado oil with success. I typically use a mix of 'light' olive oil and avocado oil. I also just dump everything in a jar and use an immersion (stick) blender. Works great every time!
Super and simple recipe. I have varied this recipe using apple cider vinegar and English mustard with good results. I normally use 3-4 egg yolks for extra richness and flavour.
Just add all the ingredients and use an immersion blender.
This is the way to learn to make mayonnaise, by hand, with a whisk, a few simple ingredients, and lots of patience.The single most important point is: you MUST add the oil drop by drop at first, until you see the mayonnaise start to set up. If you accidentally add too much oil, tilt the bowl and use the whisk to "grab" a small amount of the oil and incorporate it, and continue like that. I sometimes use olive oil, which adds a unique flavor, depending on the dish.
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