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Mayonnaise

Homemade mayonnaise is creamy and customizable, offering a fresh alternative to store-bought versions.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large egg at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 cup neutral oil such as canola or vegetable
  • Salt to taste

Equipment

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Storage container

Method
 

  1. Gather all your ingredients on the counter.
  2. In a mixing bowl, add the egg and Dijon mustard. Whisk them together until combined.
  3. Pour in the white wine vinegar and whisk until the mixture is homogenous.
  4. Start adding the oil very slowly, almost drop by drop, while whisking continuously.
  5. Once the mayo begins to thicken, add the oil a little faster while continuing to whisk vigorously.
  6. After all the oil is incorporated, taste the mayonnaise and add salt as desired.
  7. Transfer the mayonnaise to a clean storage container.
  8. Refrigerate the mayonnaise for up to a week.
  9. Use your homemade mayonnaise in sandwiches, salads, or dips.

Notes

If your mayonnaise splits, add a teaspoon of water and whisk vigorously to bring it back together.