Homemade Mayonnaise

I much prefer making my mayonnaise fresh at home. Obviously, it saves money at the grocery checkout, but the main advantage is in taste. Home made is not loaded with chemicals and preservatives and tastes fresh because it is fresh.

Print Recipe Pin Recipe

Prep Time 10

Servings: 1 cup

Course: Condiment

Cuisine: American

Calories: 1998

Ingredients Method Nutrition Notes

Ingredients

1 egg yolk
1 teaspoon dried mustard
½ teaspoon salt
dash cayenne pepper or ¼ teaspoon black pepper
1 tablespoon vinegar or lemon juice
1 cup oil (I use avocado oil; you can use olive oil but it will affect the flavor)

Method

In a bowl or beaker, beat together the egg yolk, mustard, spices, and part of the vinegar.
Continuing to beat on a high speed, slowly drizzle the oil into the mixture in a steady stream. The mixture will gradually coagulate.
When all of the oil has been mixed in, it should be thick and white. Beat in the last of the vinegar.
Use or refrigerate immediately.

Nutrition

Calories: 1998kcalCarbohydrates: 1gProtein: 3gFat: 223gSaturated Fat: 35gPolyunsaturated Fat: 126gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 194mgSodium: 1172mgPotassium: 35mgVitamin A: 260IUCalcium: 30mgIron: 1mg

Notes

If you are uncomfortable using a raw egg, you can pasteurize the egg yolk first.

I use a hand mixer and its accompanying beaker.

Play around with oil and vinegar combinations. Olive oil and balsamic vinegar make a wonderful tasting mayonnaise, but the color is kind of grayish. I prefer rice wine vinegar and safflower oil or canola oil.

Tried this recipe?

Let us know how it was!