Mayonnaise is a creamy and thick dressing usually used as a condiment. It’s a stable emulsion of egg yolk, oil, and either lemon juice or vinegar, with many options for embellishment with certain other herbs and spices. Mayonnaise gives toasts and sandwiches a special flavor. This homemade mayonnaise is a healthy version of the well-known dressing that fast food restaurants are typically serving. Creamy and very delicious, here is the recipe:
Serving around 3/4 cup
- 1 large egg yolk*
- ½ teaspoon white wine vinegar
- 2 teaspoons fresh lemon juice
- ¼ teaspoon Dijon mustard
- ¾ cup vegetable oil, divided
- ½ teaspoon salt (plus some more to taste)
- In a medium bowl, using an electric mixer on medium-low speed, mix egg yolk, mustard, vinegar, lemon juice, and 1/2 teaspoon salt. Beat until well combined and bright yellow, around 30 seconds.
- Beating constantly, add half of the vegetable oil to the mixture, a few drops at a time, around 4 minutes.
- Slowly add the remaining vegetable oil in a slow thin stream, beating constantly, until thick, around 8 minutes (the mixture will be lighter in color). You are done!
- Cover and refrigerate or use immediately. You can keep the homemade mayonnaise in the fridge up to 2 days.
Note*: The raw egg isn’t recommended for the pregnant women, infants, and persons with weakened immune systems. In order to avoid the risk of salmonella infection, you may use pasteurized egg yolk as an alternative.