To make mayonnaise, egg yolk is whisked together with an acidic liquid and, if desired, a small amount of mustard.

Oil is then slowly drizzled into the mixture while continuously whisking. As the oil is added, it is incorporated into the mixture and creates a stable emulsion.

The mayonnaise will thicken and become creamy as the emulsion forms.

And that’s it. A little acid, a little egg yolk and a little air.

Simple right? Once you learn how to make mayonnaise it almost feels a little embarrassing to think of how much money we wasted on expensive store bought brands.

Try this recipe below to see exactly what we mean.

How To Make Mayonaise

Course: AnyDifficulty: Easy

Servings

0.5

Cups

Prep time

5

minutes

Cooking time

1

minute

Making your own mayonnaise is a simple and satisfying kitchen project that allows you to customize the flavor and ingredients to your liking.

Ingredients

• 1 egg yolk

• 1 tablespoon lemon juice

• 1/2 teaspoon mustard

• 1/2 cup vegetable oil

• Salt, to taste

Directions

• In a blender or food processor, combine the egg yolk, lemon juice, and mustard. Blend or process until well combined.
• With the machine running, slowly drizzle in the oil in a thin stream. The mixture should start to emulsify and thicken as the oil is added.
• Once all of the oil has been added, stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Add a pinch of salt to taste, and blend or process for a few seconds more to combine.
  
• Transfer the mayonnaise to a jar or container and store it in the refrigerator. The mayonnaise will keep for 3-4 days in the fridge.
  

Notes

•  If the mayonnaise is too thick, you can thin it out by stirring in a little water or extra lemon juice. If the mayonnaise is too thin, you can thicken it by adding a little more oil or egg yolk. You can also customize the flavor of the mayonnaise by adding herbs, spices, or additional mustard. Enjoy!