Homemade mayonnaise is easy to whip up with minimal ingredients, making this recipe the perfect rescue when you run out of this staple condiment!
- 1 egg yolk
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon table salt
- 1/4 teaspoon sugar
- 1 cup safflower oil (divided)
Add egg yolk, lemon juice, vinegar, and dry ingredients to a medium bowl.
Whisk, or beat with a hand mixer, 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.
IF YOU LIKED THIS RECIPE be sure to check out my Easy Honey Mustard recipe as well!
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