Mayonnaise Recipe

Egg yolk: The base of the mayonnaise, providing richness and helping to emulsify the mixture.

Dijon mustard: Adds a tangy flavor and helps stabilize the emulsion.

White wine vinegar: Provides acidity to balance the richness and helps with emulsification.

Vegetable oil: The main fat component, giving the mayonnaise its creamy texture.

Salt: Enhances the overall flavor of the mayonnaise.

When making mayonnaise, ensure all your ingredients are at room temperature. This helps the emulsion process, allowing the egg yolk and oil to combine smoothly. If the mixture starts to separate, add a few drops of water and whisk vigorously to bring it back together.

• egg yolk - Substitute with silken tofu: Silken tofu can provide a similar creamy texture and is a good vegan alternative.

• egg yolk - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to mimic the emulsifying properties of egg yolk.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it may be slightly less complex.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor profile with added texture.

• white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone.

• white wine vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and a fresh, citrusy flavor.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a richer flavor, though it may be more pronounced.

• vegetable oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar consistency, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can provide a similar level of salinity with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• Store your homemade mayonnaise in a clean, airtight container. Glass jars with tight-fitting lids work best to maintain freshness.
• Keep the mayonnaise refrigerated at all times. It should be stored at a temperature below 40°F (4°C) to prevent bacterial growth.
• Label the container with the date you made the mayonnaise. Homemade mayonnaise typically lasts about 1 week in the refrigerator.
• If you notice any changes in color, texture, or smell, discard the mayonnaise immediately. Freshness is key to enjoying its rich, creamy flavor.
• For freezing, transfer the mayonnaise to a freezer-safe container, leaving some space at the top as it may expand. Seal tightly to avoid freezer burn.
• Freeze the mayonnaise for up to 2 months. Thaw it in the refrigerator overnight before use. Note that freezing may alter the texture slightly, making it less creamy.
• To restore the consistency after thawing, whisk the mayonnaise vigorously or blend it with a hand mixer. This can help re-emulsify the ingredients.
• Avoid storing mayonnaise near strong-smelling foods like onions or garlic, as it can absorb odors easily.
• Always use a clean spoon or utensil when scooping out mayonnaise to prevent contamination and extend its shelf life.
• If you plan to use the mayonnaise in a salad or sandwich, allow it to come to room temperature for a few minutes to enhance its flavor and spreadability.

• Gently whisk the mayonnaise to restore its creamy texture before reheating.
• Use a double boiler: Place the mayonnaise in a heatproof bowl over a pot of simmering water, stirring constantly until warmed through. This method prevents curdling.
• Microwave in short bursts: Heat the mayonnaise in a microwave-safe dish at 50% power for 10-second intervals, stirring in between to ensure even heating.
• Warm in a saucepan: Place the mayonnaise in a small saucepan over low heat, stirring continuously to avoid separation and ensure smooth consistency.
• Add a splash of lemon juice or vinegar while reheating to maintain the emulsion and enhance the flavor.

• Bowl: Use a medium-sized bowl to combine the egg yolk, mustard, and vinegar. It should be large enough to whisk comfortably without spilling.

• Whisk: A whisk is essential for emulsifying the ingredients. It helps to incorporate air and blend the oil into the egg mixture smoothly.

• Measuring spoons: Use these to measure out the mustard, vinegar, and salt accurately to ensure the right balance of flavors.

• Measuring cup: A measuring cup is necessary for measuring the vegetable oil. Precision is key to achieving the right consistency.

• Spatula: A spatula can be handy for scraping down the sides of the bowl to ensure all ingredients are well incorporated.

• Container: Once the mayonnaise is made, you'll need a container to store it. A glass jar with a tight-fitting lid works well to keep it fresh.

Use a food processor: Speed up the emulsification process by using a food processor instead of whisking by hand.

Room temperature ingredients: Ensure the egg yolk and mustard are at room temperature for quicker blending.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Steady pouring: Use a squeeze bottle for the oil to control the flow and avoid interruptions.

Batch preparation: Make a larger batch and store it in the fridge to save time on future uses.