Homemade Mayonnaise

Total Time:
15 min
Prep:
15 min

Yield:
about 1 cup
Level:
Easy
Ingredients
  • 1/2 cup pure olive oil
  • 1/2 cup vegetable or grapeseed oil
  • 1 large pasteurized egg yolk, at room temperature
  • 1 tablespoon distilled white vinegar
  • Kosher salt
Directions

Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside. Whisk the egg yolk, vinegar and 1/2 teaspoon salt in a small nonreactive bowl.

Set the bowl with the yolk mixture on a damp kitchen towel to steady it. Drizzle in the oil mixture very slowly, whisking constantly. (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth.) Refrigerate in an airtight container for up to 4 days.

Chimichurri Mayonnaise

Puree 1/2 cup each fresh parsley, olive oil and vegetable oil, 1/4 cup fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon each pepper and ground cumin until smooth. Make homemade mayonnaise (above) with the herb oil instead of the olive oil mixture.

Honey-Mustard Mayonnaise

Make homemade mayonnaise (above), stirring 1/8 teaspoon turmeric into the olive oil mixture and substituting champagne vinegar for the white vinegar. Whisk 2 tablespoons whole-grain mustard and 1 teaspoon honey into the finished mayonnaise. Season with salt.

Spicy Sesame-Ginger Mayonnaise

Mix 1 cup vegetable oil with 2 tablespoons sesame oil. Make homemade mayonnaise (above) with the sesame oil mixture instead of the olive oil mixture; substitute rice vinegar for the white vinegar. Whisk 1 tablespoon grated ginger, 1 1/2 teaspoons Sriracha and 1/2 teaspoon each sesame seeds and brown sugar into the finished mayonnaise. Season with salt.

Photograph by Paul Sirisalee

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