Making your own mayonnaise at home is a simple yet transformative experience that elevates your culinary creations. The fresh, creamy texture and rich, tangy flavor of homemade mayonnaise are unmatched by store-bought versions. This recipe ensures a perfectly smooth emulsion with a balance of flavors that can be customized to your liking. Whether used as a base for dressings, a spread for sandwiches, or a dip for fries, this homemade mayonnaise will enhance every dish it touches, making it a staple in your kitchen. Enjoy the satisfaction of creating a fresh, preservative-free condiment that pairs perfectly with a variety of foods.
Ingredients:
- 1 large egg, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 cup (240 ml) vegetable oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
Instructions:
- Prepare Your Ingredients: Ensure all your ingredients are at room temperature. This is crucial for achieving a stable emulsion.
- Combine Egg, Mustard, and Vinegar: In a medium mixing bowl, whisk together the egg, Dijon mustard, and white wine vinegar until well blended.
- Slowly Add Oil: Start by adding the oil drop by drop while whisking vigorously. This step is important to begin the emulsion process. Continue to add the oil in a very slow, steady stream while continuing to whisk constantly.
- Season and Taste: Once the oil is fully incorporated and the mayonnaise has thickened, whisk in the salt and lemon juice. Taste and adjust seasoning if necessary.
- Store: Transfer the mayonnaise to a clean jar. Seal tightly and store in the refrigerator for up to one week.
