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European Mayonnaise

This homemade European Mayonnaise is rich, creamy, and customizable for all your culinary needs.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: European
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large egg – at room temperature for better emulsification.
  • 1 tablespoon Dijon mustard – adds tanginess and helps with emulsifying.
  • 1 tablespoon white wine vinegar – for a hint of acidity.
  • 1 cup neutral oil like canola or sunflower – provides the creamy base.
  • Salt – to taste enhances flavor.

Equipment

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups
  • Measuring spoons
  • Container for storage

Method
 

  1. Gather all your ingredients and equipment.
  2. In a mixing bowl, whisk together the egg, Dijon mustard, and white wine vinegar.
  3. Begin adding oil very slowly while whisking continuously.
  4. Keep whisking until the mixture thickens and turns a pale yellow.
  5. If the mayonnaise is too thick, whisk in a teaspoon of water to loosen it up.
  6. Add salt to taste, mixing thoroughly.
  7. Transfer the mayonnaise to a clean container.
  8. Store your homemade mayonnaise in the refrigerator for up to one week.

Notes

Feel free to customize with herbs or spices for variation.