This homemade Egg Yolk Mayonnaise recipe is rich, creamy, and so simple to make. All you need is a whisk, a bowl, and a bit of patience and stamina! For centuries, this has been the method, and I find great satisfaction in making food the traditional, old-fashioned way. It’s quite magical to see the ingredients go from a flat liquid to a thick, creamy mayonnaise. Try this mayo in our vibrant and delicious Beet Pickled Deviled Eggs recipe or use it in sandwiches, dressings, dips, and salads.
Tips on Ingredients and Equipment
Egg Yolks: The egg yolks should be at room temperature, which will help them emulsify better.
Oil: A high quality, light flavored or neutral oil will impart the best flavor. I recommend a light flavored olive oil or avocado oil. I would stay away from extra virgin olive oil, which has a very strong flavor, and low quality oils, such as, canola, grapeseed, safflower, etc.
White Vinegar: Use a high quality white vinegar, such as, white wine vinegar or white balsamic vinegar.
Lemon: Fresh squeezed lemon juice adds a touch of acidity to the mayo. I love to use meyer lemons from our tree.
Mixing bowl: A sturdy, heavy mixing bowl is helpful, because it keeps the bowl from moving around, while whisking. If you don’t have a heavy mixing bowl, you can place a damp dish cloth or damp paper towel under your bowl to keep it from spinning.
Remember, have patience! They key is to be patient, keep whisking, and know that it’s ok to take a break and rest your arm, if needed. I take a break every few minutes and then continue to slowly pour the oil, while whisking vigorously.
Slowly pour the oil. Always slowly pour the oil. If you dump it all out at once, it won’t emulsify properly.
From Scratch Egg Yolk Mayonnaise
Step 1: Mix Ingredients
In a sturdy, medium sized mixing bowl, whisk together the egg yolks, fresh squeezed lemon juice, white vinegar, Dijon mustard, and salt until well combined.
Step 2: Slowly pour the oil to emulsify
Once the ingredients are combined, begin to slowly drizzle in the oil while continuously whisking the mixture. It’s crucial to add the oil gradually to ensure proper emulsification. As you whisk and drizzle in the olive oil, you’ll notice the mixture start to thicken and become creamy. Continue to whisk until all the oil is incorporated, and the mayonnaise reaches your desired consistency. Once the mayonnaise is ready, taste and adjust the seasoning if necessary. You can add more salt or lemon juice according to your preference.
Step 3: Store the Mayo
Transfer the homemade mayonnaise to a clean jar or container with a tight-fitting lid. Store the mayonnaise in the refrigerator for up to one week.
From Scratch Egg Yolk Mayonnaise Recipe
Equipment
- Whisk
- Medium Sized Bowl
Ingredients
- 2 Egg yolks, room temperature - (Or 1 egg)
- 1/2 Tbsp Fresh squeezed lemon juice
- 1 Tsp Good quality white vinegar - Such as, white wine vinegar, white balsamic vinegar
- 1/4 Tsp Dijon mustard
- 1/4 Tsp Fine salt
- 1 Cup Light-flavored olive oil or avocado oil
Instructions
- In a medium-sized mixing bowl, add the yolks, lemon juice, white wine vinegar, Dijon mustard, and salt to the bowl. Whisk the ingredients together until well combined.
- While continuously whisking, slowly drizzle in the oil in a steady stream. Keep whisking vigorously as you add the oil, ensuring that it emulsifies with the other ingredients.
- Continue whisking until the mixture thickens and becomes creamy, which should take about 10 minutes.
- Once the mayo reaches your desired consistency, taste and adjust the seasoning if necessary.
- Transfer the homemade mayo to a clean jar or container with a tight-fitting lid. Store the mayo in the refrigerator for up to one week.
