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Mayonnaise Recipe Without Vinegar

A creamy, rich, and velvety mayonnaise made without vinegar, perfect for sandwiches, salads, and dips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: American
Calories: 94
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large egg
  • 1 cup oil canola or light olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard Dijon or yellow
  • 1/4 teaspoon salt

Equipment

  • Mixing bowl
  • Hand whisk or electric mixer
  • Measuring cups
  • Measuring spoons
  • Storage container

Method
 

  1. Gather all ingredients and measure them out to ensure a smooth process.
  2. In a mixing bowl, add the large egg and mustard to start the emulsion.
  3. Using a hand whisk or electric mixer, beat the egg and mustard until well combined.
  4. Slowly drizzle the oil into the egg mixture while whisking continuously to emulsify.
  5. Once thickened, stir in the lemon juice and salt to enhance the flavor.
  6. If the mayonnaise is too thick, add a teaspoon of water and mix to reach desired consistency.
  7. Taste the mayonnaise and adjust seasoning with more lemon juice or salt as needed.
  8. Transfer to a clean, airtight storage container and refrigerate for up to one week.

Notes

Always use fresh eggs for best flavor and safety. Store in a clean, airtight container in the refrigerator for up to one week.