There’s something about whipping up a batch of mayonnaise from scratch that can make you feel like pro in the kitchen. Perhaps it’s watching the transformation of the mixture from separate elements to a smooth, uniform emulsification and knowing that your deft drizzling skills and forearm and wrist muscles caused the change to occur. Whatever the reason, I encourage everyone to try their hand at it.
With the recipe below, there’s no need for any special equipment, just a bowl and a whisk. In my experience, you’re actually better off going the simple route — I’ve broken more mayonnaises using heavy machinery (food processor, blender…) due to their heat output than I care to admit.
While this is a great recipe on its own (as a spread for a no-knead bread sandwich, perhaps) it also makes a great base for creamy dressings (for instance, blue cheese dressing). The flavor possibilities and culinary applications are endless, enjoy!
Preparation Time: 5 minutes
Makes: About 3/4 cup
- 1 large Egg Yolk¹
- 1 teaspoon (5 grams) Dijon Mustard
- 1/2 cup (113 grams) Canola Oil
- 1 tablespoon (14 grams) Distilled White Vinegar (more or less to taste)
- Kosher Salt, to taste
- Black or White Pepper², finely ground, to taste
In a small bowl, whisk together egg yolk, mustard and a pinch of salt and pepper by hand until thickened slightly (about 30 seconds to a minute).
Whisking constantly and vigorously, slowly drizzle the oil into the egg yolk mixture. If the mixture appears to be separating, stop pouring oil and whisk until the oil is absorbed.
Once all of the oil is incorporated, whisk in vinegar or lemon juice and season to taste with additional salt and pepper. Transfer to a clean jar or bowl, cover and refrigerate for up to two days.
¹ Please note that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
² I typically use black pepper — the flecks in the dressing don’t bother me.