Homemade mayonnaise How to make the best mayo you’ve ever tasted – in just 10 minutes!
You already have the ingredients. Now go make some mayonnaise!
Mayonnaise has completely lost its place as a homemade condiment – and what a pity that is! Commercial mayonnaise might be convenient, but it’s totally devoid of flavor and bears no resemblance to the homemade kind.
A foolproof recipe you’ll love
Here’s a foolproof recipe that will deliver a thick and flavorful mayonnaise. Once you’ve tasted it, you’ll never want to buy another jar of that whitish, bland substance again.
Recipes with this fabulous mayo!
Applewood-smoked mushroom sandwiches with Emmental and aioli
Hand-cut sweet potato fries with cilantro-lime aioli
Cumin-crusted oven fries with homemade mayonnaise
Portobello mushroom wraps with buffalo mozzarella, piquillo peppers and Pimentón mayonnaise
makes 2/3 cup
active time: 10 min
- 1 large egg yolk
- 1/4 teaspoon to 1 teaspoon (1.25 ml to 5 ml) Dijon mustard to taste
- 1/8 teaspoon (0.71 gr) sea salt
- freshly ground black pepper to taste
- 1/4 cup (60 ml) grapeseed or vegetable oil
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tablespoon (15 ml) vinegar (balsamic, red wine or sherry)
- 1 to 2 tablespoons (15 ml to 30 ml) spring water (optional)
- Place the yolk, mustard, salt and pepper in a small bowl and whisk until well blended. Let stand at room temperature for 2 minutes. Place both oils in a measuring cup. Whisk the egg mixture at medium speed with an electric mixer and with the mixer running, add 1 teaspoon worth of oil. As soon as the oil is incorporated, drizzle another teaspoon worth of oil into the egg mixture. Continue adding the oil, a very small amount at a time, and whisking until well incorporated. Repeat until the oils are used up. The mayonnaise will get thicker and thicker as you add more oil. Make sure to add only a small amount of oil at a time so that the mayonnaise can emulsify properly. If you add the oil too fast, especially in the beginning, the mayonnaise might fail – you won’t be able to get it to thicken and it will look like a vinaigrette. Once all the oils have been used up, add the vinegar and whisk until incorporated. If you wish to thin the mayonnaise, add the water and whisk again until incorporated. Transfer to a clean jar, cover and keep refrigerated for up to 3 days.
Lemon mayonnaise (Spanish alioli)
Use only 1/4 teaspoon (1.25 ml) Dijon mustard. Replace the vinegar with 1 tablespoon (15 ml) lemon juice. Add 1 small garlic clove, crushed (use a microplane grater).
Pimentón mayonnaise (Spanish smoked paprika)
Make the Lemon mayonnaise above and whisk in 1 1/2 teaspoons (3.2 gr) Pimentón Dulce (sweet Spanish smoked paprika).
Aioli (garlic mayonnaise)
Add 1 large garlic cloves, crushed (use a microplane grater).