Homemade Mayonnaise
This foolproof homemade mayonnaise recipe is easy to whip up with minimal ingredients.
Prep Time2 minutes mins
Whisking8 minutes mins
Total Time10 minutes mins
Course: Condiment
Cuisine: American
Servings: 12
Calories: 21kcal
- 1 egg yolk
- 2 teaspoons white wine vinegar
- 1 ½ teaspoons fresh lemon juice
- ¼ teaspoon Dijon mustard
- ½ teaspoon table salt
- ¼ teaspoon sugar
- 1 cup safflower oil (divided)
Add egg yolk, lemon juice, vinegar, and dry ingredients to a large bowl.
Beat with a hand mixer or immersion blender, for 30 seconds, or until frothy.
SLOWLY add oil a few drops at a time while continuing to mix until half of the oil has been added.
The second half of the oil can be added in a slow steady stream, while still mixing. It should take around 8 minutes to add all of the oil.
Store in the refrigerator for up to a week.
To easily separate the yolk, crack the shell in half and carefully pour the yolk back and forth between the two halves of the shell and it will separate from the clear part of the egg.
Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 99mg | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg