Homemade mayonnaise is delicious, and can be made from ingredients most cooks have on hand. It contains raw eggs so make sure you use good quality ones.
2 people made this
1 large egg yolk
1 egg yolk
1/4 teaspoon salt
1/2 teaspoon mustard powder
pinch of caster sugar
1/2 teaspoon mustard powder or 1 teaspoon Dijon mustard
freshly ground black pepper
salt and freshly ground black pepper
150ml olive oil
2 teaspoons lemon juice
3/4 cup olive oil, or vegetable oil, or a mixture of both
1 tablespoon white wine vinegar
1–2 tablespoons warm water
Directions Preparation:10min › Ready in:10min
Whisk the egg yolk in a bowl until thick. Whisk in the mustard, sugar and salt and pepper.
The golden rule for making mayonnaise is to add the oil very slowly at ﬁrst. Because it is made with raw egg yolk, mayonnaise must be kept refrigerated and used on the day it is made.
Put the egg yolk, salt, mustard and some pepper in a small mixing bowl. Stand the bowl on a damp cloth to prevent it from slipping, then whisk the yolk with a stainless-steel wire whisk or a hand-held electric mixer until it becomes lighter in colour. Gradually whisk in the lemon juice, then, whisking continuously, add the oil, a few drops at a time, until the mayonnaise begins to thicken. The oil can now be whisked in a little more quickly and can be poured into the mayonnaise in a ﬁne, steady stream. If, midway through mixing, the mayonnaise becomes very thick, add another teaspoon of lemon juice. When all the oil has been added, stir in enough warm water to bring the mayonnaise to the required consistency.
Add the oil, a drop at a time, whisking well between each addition. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream.
Blend in the vinegar and store in a covered container in the fridge for up to 1 month.