An emulsion of oil, egg yolk, and an acid, usually vinegar or lemon juice, makes up Homemade mayonnaise. There are various variations that incorporate additional flavors. The hue ranges from nearly white to pale yellow, and the consistency is variable, ranging from a thin cream to a thick gel.
The main equipment you need to make homemade mayo is a blender or food processor. You can also hand mix with a whisk if you don’t have a blender.
A Homemade mayonnaise Recipe
- 1 egg yolk
- 2 teaspoons Dijon mustard (optional)
- 1 cup good-quality vegetable oil or olive oil
- Salt and pepper to taste
- 1 tablespoon sherry vinegar, white wine vinegar, apple vinegar or fresh lemon juice
1.To make mayonnaise by hand:
Put the yolk and mustard in a medium bowl. Beat together with a whisk. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You’ll notice when a thick emulsion forms. Then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
To make by machine:
In a blender or food processor, combine the yolk and mustard; start the appliance. Slowly and steadily trickle in the oil while it’s running. You can add the oil a little more quickly once an emulsion forms (and scrape down the sides as required) until all of the oil is integrated.
2. Add salt, pepper, and vinegar then mix. Taste the seasoning and make any necessary adjustments. Apply right away. Alternately, store in the refrigerator for around a week.
If your homemade mayo didn’t turn out as expected see how you can fix it here