Mayonnaise Recipe
Creamy, homemade mayonnaise with a hint of lemon. Perfect for sandwiches or as a dip.
There's nothing quite like a dollop of homemade mayonnaise to elevate a simple sandwich into something extraordinary. Velvety smooth and bursting with a tangy, rich flavor, this mayo brings a touch of luxury to the everyday. Imagine spreading it over fresh bread, the silky texture melting into the crust, creating a harmonious blend of taste and comfort.
Mayonnaise, a staple in kitchens worldwide, has its roots in French cuisine. Yet, it has made its way into the hearts of cooks everywhere for its versatility and ease of preparation. I remember watching my grandmother whisk it by hand, her rhythmic strokes transforming simple ingredients into a creamy masterpiece.
The secret to this recipe’s success lies in careful emulsion. By slowly adding the oil to the yolk and mustard mixture, you ensure a stable and luscious consistency. A touch of lemon juice not only cuts through the richness but also brightens the flavor, making it irresistible.
Perfect for a summer picnic or to jazz up a weekday lunch, homemade mayonnaise will quickly become a staple in your kitchen. Whether you're dipping crunchy vegetables or slathering it on a grilled cheese, this mayo transforms the ordinary into something truly special.
Step-by-Step
- 01Step 1 / 6
In a medium bowl, whisk together the egg yolk and Dijon mustard until smooth and creamy.
- 02Step 2 / 6
Add the white wine vinegar and whisk until fully combined, creating a pale, frothy mixture.
- 03Step 3 / 6
Begin adding the oil a drop or two at a time, whisking continuously.
As the mixture starts to thicken, you can add the oil in a slow, steady stream.
- 04Step 4 / 6
Continue whisking until all the oil is incorporated, and the mayonnaise is thick and glossy.
It should easily coat the back of a spoon.
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- 05Step 5 / 6
Stir in the lemon juice and season with salt.
Taste and adjust the seasoning if needed.
- 06Step 6 / 6
Transfer the mayonnaise to a jar with a tight-fitting lid and refrigerate until ready to use.
Chef Tips
- •Ensure all ingredients are at room temperature to prevent splitting.
- •If your mayonnaise starts to separate, whisk in a teaspoon of boiling water to re-emulsify.
- •Use fresh lemon juice for the best flavor — it makes a significant difference.
- •A neutral oil is key; olive oil can overpower the flavor.
- •For a thicker mayonnaise, use a hand blender instead of a whisk.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, homemade mayonnaise can be made up to a week in advance and stored in the refrigerator.
What can I substitute?+
If you don't have Dijon mustard, yellow mustard can work, but it may alter the flavor slightly.
How do I store leftovers?+
Store leftovers in an airtight container in the fridge for up to one week.
