Basic Homemade Mayonnaise
Quick and easy five ingredient mayonnaise recipe that you can whip up at home. Great on its own or as a base for salad dressings or jazzed up aioli's for sandwiches.
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 tbsp
- 1 egg yolk
- approx. 3/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- dash of water
- ½ tsp Dijon mustard
- salt & pepper
Place egg yolk, dash of water, mustard, and lemon juice in large mixing bowl/glass. Using handheld immersion blend, blend until components are combined and palish yellow in color.
Add in 1/4 c of the olive oil and blend.
While continuously blending, slowly pour in remaining olive oil until you reach desired consistency/thickness. You can add less than 3/4 cup if you prefer a thicker mayo or add a little more if you prefer it thinner.
Optional Additions: If you are adding any additional ingredients such as basil or garlic, do it as you are increasing the addition of olive oil to your mayo. See Note for further explanation.
Season with salt and pepper to taste.
Note: This mayo recipe is easily adaptable to many other flavors and uses. If you want to use it as a salad dressing base. You can take the mayonnaise and add extra olive oil and an acid such as lemon juice until it is thinned out enough to toss. Always taste again and season when needed with additional salt and pepper.
If you want to add other herbs or ingredients to the mayo, it is best to do so as you are adding in the 3/4 cup olive oil. You can wait until the end, but sometimes the mayonnaise breaks from over blending. For the mayonnaise in the picture, I added the ingredients as I add the oil.
Cilantro & Lime: approximately 3/4 cup cilantro leaves and the zest of 1/2 lime. You can add lime juice as well for extra lime punch.
Basil: approximately 1/2 cup basil. I also added sun-dried tomatoes which, unfortunately, broke the sauce so I ended up using it as a salad dressing rather than a mayo.
Black garlic & pepper: 2 cloves of black garlic and generous amount of crushed black pepper.