From Scratch Egg Yolk Mayonnaise Recipe
A recipe for creamy, rich homemade Mayonnaise the old fashioned way, using only a whisk and a bowl!
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.