Classic Mayonnaise

Name: Classic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 16 servings
Cuisine: French
Ingredients: 1 large egg yolk (at room temperature); 1 tablespoon Dijon mustard (smooth); 1 tablespoon white wine vinegar; 1 cup neutral oil (such as canola or vegetable); 1 tablespoon lemon juice (freshly squeezed); 1/2 teaspoon salt (or to taste); 1/4 teaspoon white pepper (optional, or to taste)

10 min 16 servings Easy

All Recipes

Classic Mayonnaise

Create a smooth and creamy classic mayonnaise with simple ingredients.

Prep

10 min

Total

10 min

Servings

Difficulty

Easy

Mayonnaise is a versatile and essential condiment that elevates sandwiches, salads, and more with its creamy texture and rich flavour. Making it at home allows you to control the ingredients and customize the taste to your preference. This classic mayonnaise recipe uses simple pantry staples and takes just a few minutes to prepare. Once you master the basic technique, you'll never want to go back to store-bought versions.

Instructions

Prepare the base

In a medium bowl, whisk together the egg yolk, Dijon mustard, and white wine vinegar until smooth.

Pro tip: Use a bowl with a non-slip base to keep it steady while whisking.

Begin emulsifying

Start adding the oil a few drops at a time while whisking constantly. Ensure each addition is fully incorporated before adding more oil.

Pro tip: Patience is key; add the oil slowly to prevent the mixture from separating.

Continue adding oil

Once the mixture begins to thicken, you can start adding the oil in a slow, steady stream while continuing to whisk vigorously.

Pro tip: If the mayonnaise becomes too thick, add a teaspoon of water to thin it slightly.

Adjust flavour

After all the oil is incorporated, whisk in the lemon juice, salt, and white pepper. Taste and adjust seasoning as desired.

Pro tip: For a tangier mayonnaise, add more lemon juice.

Check consistency

The mayonnaise should be thick and hold its shape. If too thin, whisk more; if too thick, add a bit of water.

Pro tip: Consistency can be adjusted with liquid; a few drops of water go a long way.

Store properly

Transfer the mayonnaise to a clean, airtight container and refrigerate. Use within one week.

Pro tip: Label the container with the date to keep track of freshness.

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Tips & Tricks

Ensure all ingredients are at room temperature before starting.
Add oil gradually to achieve a smooth emulsion.
Use a neutral oil for a mild flavour.
Store in the refrigerator for up to a week in an airtight container.

Frequently Asked Questions

How can I make mayonnaise?

To make mayonnaise, whisk together egg yolk, Dijon mustard, and vinegar, then slowly incorporate oil while whisking. Add lemon juice, salt, and white pepper to taste.

What oil is best for mayonnaise?

Use a neutral oil like canola or vegetable oil for a mild flavour that allows the other ingredients to shine.

How long does homemade mayonnaise last?

Homemade mayonnaise can be stored in the refrigerator in an airtight container for up to one week.

Can I make mayonnaise without mustard?

Yes, you can omit mustard, but it helps stabilize the emulsion and adds flavour. Consider using a small amount of lemon juice or vinegar instead.

Why did my mayonnaise not thicken?

If your mayonnaise did not thicken, the oil may have been added too quickly or the ingredients were too cold. Start again with a new yolk and add the broken mixture slowly.

Can I use olive oil for mayonnaise?

Yes, but use light olive oil for a milder taste. Extra virgin olive oil may overpower the flavour.

Serving Suggestions

Homemade mayonnaise can be stored in an airtight container in the refrigerator for up to a week. Try pairing it with fresh vegetables, grilled meats, or as a base for salad dressings. For a twist, consider adding herbs, garlic, or spices to create flavoured mayonnaise variations that suit your dishes.

Nutrition per serving

Calories

0.1g

Protein

10.5g

Fat

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