Mayonnaise

By Melissa Clark

Mayonnaise
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
5(1,487)
Comments
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This recipe is perfect for a small batch of mayonnaise and does not require a food processor. Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture. Once it starts to emulsify, you can start adding the oil a bit faster. In all, it’ll be a few minutes of whisking for a beautiful light-yellow mayo that's worth every moment.

Featured in: Mayonnaise: Oil, Egg and a Drop of Magic

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Ingredients

Yield:1 cup
  • 1large egg yolk, at room temperature
  • 2teaspoons lemon juice
  • 1teaspoon Dijon mustard
  • ¼teaspoon kosher salt
  • 1teaspoon cold water
  • ¾cup neutral oil such as safflower or canola
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

470 calories; 35 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 24 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 241 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

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Ratings

5 out of 5
1,487 user ratings
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Comments

Jay

Mayonnaise is the easiest thing to make:
1) Place a raw egg in a bowl; whip it;
2) Add a bit of a nice vinegar and salt (to taste);
3) Blend in olive oil (with an electric hand blender) until you reach the consistency you want.
However, many Americans may find olive oil has too much flavor, so they may want to try other oils.
"Real" mayonesa is, however, always made with olive oil and is, of course, Spanish, not French. Mayonnaise refers to the Spanish city of Mahón on the island of Menorca.

Ralph

I appreciate Melissa Clark, her many excellent recipes, and, now, tips for a good arm workout. For homemade mayo, however, one might consider this video from Serious Eats...

https://www.youtube.com/watch?v=GbPF_rLpd9o

Jenny

I've used avocado oil with success. I typically use a mix of 'light' olive oil and avocado oil. I also just dump everything in a jar and use an immersion (stick) blender. Works great every time!

JPH

You cannot mount a mayonnaise with olive oil as it is too heavy. And olive oil is not the right taste for a mayonnaise, it is too heavy in taste also. You can add olive oil once the mayonnaise is mounted if you want . Mayonnaise is not an aioli.

JPH

Mayonnaise does not refer to the Spanish city of Mahon as is written in one comment here, but comes from the French general Mac Mahon.

Ann28

One missing ingredient. AN APRON!! I nearly ruined one of my favorite tops.

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