What You’ll Love About This Recipe
Making homemade mayonnaise is easier than you think, and the results are creamier and fresher than store-bought. You’ll love how customizable it is, letting you tweak flavors to suit your taste perfectly. It’s quick to whip up, using just a handful of simple ingredients you likely already have. Plus, skipping preservatives means you’re enjoying a healthier, more natural spread. Once you try it, you’ll wonder why you ever bought mayo at all!
Recipe
Intro:
Making mayonnaise at home is simple and allows you to control the ingredients for a fresher, tastier result. This classic recipe uses basic pantry staples and takes just minutes to prepare.
Ingredients:
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or white vinegar
- 1/4 teaspoon salt
- 1 cup neutral-flavored oil (like canola or sunflower oil)
Instructions:
- In a medium bowl, whisk together the egg yolk, mustard, lemon juice, and salt until well combined.
- While whisking continuously, slowly drizzle in the oil, a few drops at a time, until the mixture starts to thicken.
- Once the mixture emulsifies, you can add the remaining oil in a thin, steady stream while whisking constantly.
- Continue whisking until all the oil is incorporated and the mayonnaise is thick and creamy.
- Adjust seasoning with more salt or lemon juice if needed.
Notes:
- Use room-temperature ingredients for best results.
- If the mayonnaise breaks, add a teaspoon of water and whisk vigorously to bring it back together.
- Store in an airtight container in the refrigerator for up to one week.
Equipment:
- Medium mixing bowl
- Whisk
- Measuring spoons and cups
Time:
- Prep time: 5 minutes
- Cooking time: 0 minutes
Cuisine:
– French
Serving:
– Makes about 1 cup of mayonnaise.
Nutrition
Per serving (1 tbsp):
| Nutrient | Amount |
|---|---|
| Calories | 94 kcal |
| Fat | 10 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 5 mg |
| Sodium | 80 mg |
| Carbohydrates | 0.1 g |
| Protein | 0.1 g |
What To Serve With It
I love using my homemade mayonnaise in sandwiches and wraps, where it adds a creamy touch that brings everything together. It’s also perfect for salads and dressings, giving them a rich, homemade flavor that’s hard to beat. Whether I’m layering it on bread or whisking it into a vinaigrette, it always elevates the dish.
Sandwiches and Wraps
Whether it’s for a classic turkey sandwich or a veggie-packed wrap, homemade mayonnaise can really make a difference. I love spreading it on toasted bread for a BLT—the creaminess balances the crispy bacon perfectly. For wraps, a thin layer keeps everything together without overpowering the fresh veggies. Try mixing in a little garlic or herbs for extra flavor in chicken salad sandwiches. It’s also great for grilled cheese, adding richness without making it greasy. Even a simple ham and cheese tastes better with homemade mayo. Trust me, once you try it, store-bought just won’t compare. It’s that little upgrade that turns good into great.
Salads and Dressings
Homemade mayonnaise isn’t just for sandwiches—it’s a game changer in salads and dressings too. I love whisking it into creamy Caesar dressing or blending it with herbs for a tangy vinaigrette. It’s perfect for potato salad, coleslaw, or even as a base for a quick ranch dip. Sometimes, I’ll toss it with pasta for a mayo-based pasta salad that’s rich and satisfying. My secret? Adding a pinch of garlic or a squeeze of lemon to elevate the flavor. Trust me, once you try it, you’ll never go back to store-bought mayo for your salads and dressings.
