Homemade Mayonnaise Recipe
1 large egg yolk*
1/2 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 teaspoon cider vinegar
1 1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
pinch white or black pepper
*The egg yolk in this recipe is not cooked, so take caution if you're worried about salmonella. Use the best-quality, grade A, cage-free or farm-fresh eggs you can find and make sure the eggs have been refrigerated properly and are not past their sell by date.
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Remove egg from refrigerator, and let come to room temperature for 30 minutes.
Whisk together egg yolk, mustard and salt until well combined. Add 1/4 cup of olive oil drop by drop—this step is very important to getting the correct consistency—and whisk constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining olive oil in a very slow, steady stream, whisking constantly until blended. If it looks like the oil is separating at all, stop streaming oil and whisk sauce vigorously until combined. Sprinkle in pepper and stir. Taste and adjust seasoning as necessary. Cover with plastic wrap and chill until ready to use.
Variations:
- Add pureed roasted or finely grated garlic for a garlic aioli
- Add lemon zest and extra lemon juice for a citrus mayonnaise
- Add freshly chopped herbs like tarragon and chives for an herb mayonnaise
- Add smoked or grilled chili peppers that you've deseeded and pureed in a blender to make chili mayonnaise
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