Delicious Homemade Mayonnaise
The recipe I was using for the adorable deviled egg chicks for Easter called for homemade mayonaise, so I decided to whip some up! It’s super simple, and tastes way better than the stuff from the grocery store!
DISCLAIMER: I think I’m obligated (not sure by whom) to warn you that this recipe uses a raw egg yolk. Danger, danger, blah blah blah. Eat at your own risk, or whatever. But really, you should be fine as long as you use a fresh, clean egg!
Now that the boring stuff is out of the way…
The beauty of this recipe is that it only requires six ingredients, and I bet you already have them in your kitchen! This version calls for hand-whisking. You could probably accomplish a similar texture with an electric mixer or a food processor, but whisking by hand makes you feel like a kitchen champ. Who wouldn’t want that?!
You’ll need:
- 1 large egg yolk
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 3/4 cup olive or avocado oil, divided
Combine the egg yolk, lemon juice, vinegar, mustard and salt in a medium-sized bowl.
Whisk all that until it’s bright yellow, about 30 seconds. (This is a warm-up for your whiskin’ arm.)
Here’s where it gets fun…using a measuring cup with a pour spout, slowly add 1/4 of a cup of oil (a few drops at a time) to the yolk mixture, whisking constantly. I mean REALLY slowly and REALY constantly. This should take about four minutes.
How’s that arm feelin’? Good? Good. Cus we’ve got 8 more minutes of this. Gradually add the remaining 1/2 cup of oil in a very slow stream, WHISKING CONSTANTLY. (I’m so sorry. Truly. You can skip the gym today if you want.)
At the end of 8 minutes, your bicep muscle should be twitching, your brow should be sweating, and your mayonnaise should be nice and thick. If you used a pastured egg yolk (highly recommended), your mayonnaise will be pretty yellow. That’s cool. No one will care what color it is once they taste how delicious it is!
Congrats, kitchen champ! You did it! Now chill. The mayonnaise and yourself. You earned it. (But really, make sure you keep the mayonnaise refrigerated until use. You don’t want to die from that egg yolk, do you?)
Homemade Mayonnaise
Recipe adapted from Epicurious.com
Makes about 3/4 cup
- 1 large egg yolk
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 3/4 cup olive or avocado oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and light yellow, about 30 seconds.
Using a measuring cup with a pour spout, add 1/4 cup oil to yolk mixture, a few drops at a time, whisking constantly, about 4 minutes. Gradually add remaining 1/2 cup oil in very thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Will keep for up to 1 week refrigerated.
Find out why homemade mayonnaise and other whole food products are so important for your health from Hartke PR‘s nutrition clients!
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