Easy Mayonnaise

By Craig Claiborne and Pierre Franey

Updated March 6, 2024

Total Time
5 minutes
Rating
4(19)
Comments
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Featured in: FOOD; THE DAY AFTER THE FEAST BEFORE

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Ingredients

Yield:2 cups

  • 1 tablespoon Dijon-style mustard

  • 1 egg yolk

  • 2 tablespoons white-wine vinegar

  • 2 cups corn, peanut or vegetable oil

  • Salt to taste, if desired

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

9 milligrams cholesterol; 251 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 28 grams fat; 74 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

    Put the mustard, egg yolk and vinegar in a mixing bowl and start beating with a wire whisk or electric beater.

  2. Step 2

    Gradually add the oil, beating constantly and rapidly with the whisk or beater. Add salt and pepper to taste.

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Ratings

4 out of 5
19 user ratings
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Comments

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barbara k

I always use olive oil; makes a smooth vinaigrette

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