Mayonnaise
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 319
- Total Fat
- 36
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 23
- Sodium
- 98
- Total: 10 min
- Active: 10 min
Ingredients
1 large pasteurized egg yolk
2 tablespoons white vinegar
3/4 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
Kosher salt
1 1/4 cups vegetable oil
Directions
- Put the egg yolk in a medium bowl. In another bowl, combine the vinegar, sugar, Dijon mustard, lemon juice, 1 teaspoon water and 1 teaspoon salt and whisk until the salt and sugar have dissolved, about 30 seconds. Pour the vinegar mixture into the bowl with the egg yolk and whisk for 15 seconds.
- Drizzle a few drops of the oil into the egg mixture while whisking constantly. Continue to add the oil a bit at a time while whisking and thoroughly incorporating the oil. After all the oil has been incorporated, whisk in 2 teaspoons water. Continue whisking until the mayonnaise is thickened and off-white in color.
- Transfer to an airtight container and refrigerate immediately. Homemade mayonnaise made with pasteurized eggs keeps for up to 4 days; mayonnaise made with unpasteurized eggs will keep for 1 day.
Cook’s Note
This recipe can easily be doubled.