This creamy, mustard mayonnaise is not your average store-bought mayo! It contains only six ingredients, and you can make it in a minute! Yes, once you've measured and assembled your ingredients, the processing comes in under a minute. There's even a video with a timer, so you can see it for yourself.
I make this recipe often, because I know that it contains pure, simple, wholesome ingredients. There's nothing in it with a big, unpronouncable name.
I used to be intimidated by making mayonnaise. I thought it was a long, slow process with a high degree of failure. That was before I practiced a little and got the feel for the speed with which to add and mix the ingredients. You can do it, too!
What is mayonnaise made of?
- Oil - I usually make my mayonnaise with avocado oil, because of its mild flavour. Olive oil is another healthful choice, but the taste is often too strong and overpowering for my intended mayonnaise use.
- Vinegar - I use plain white vinegar in mayonnaise, but you could also substitute lemon juice or apple cider vinegar.
- Egg Yolk - the emulsifier. This is what makes the mayonnaise thicken up by allowing the oil to become suspended in water. I try to avoid eating raw egg whites, because they contain enzyme inhibitors. Enzymes are good for digestion. The inhibitors are destroyed during cooking, but this recipe isn't cooked. So that's why there is no egg white here.
How do you make mayonnaise?
Combine the egg yolk, vinegar, mustard, salt and pepper in a tall container.
Combine the ingredients on low speed with an immersion blender or hand mixer while you pour in the oil in a slow, steady stream. Once the mayonnaise has begun to thicken up, as in the photo below, you may pour the oil a little faster.
The video following the recipe allows you to watch the emulsion process as it takes place. I have sped it up for viewing, but you can see the actual time on my phone stopwatch. From when I begin to add the oil, the mayonnaise has completely emulsified within one minute!
If your mayonnaise separates and does not thicken, you can rescue it! In a clean container with a clean whisk, mix ½ tablespoon cold water with another egg yolk. Add your (failed?) mayonnaise/oil mixture very, very slowly as you run the mixer or blender at low speed. It should thicken up for you.
Your homemade mayonnaise will keep up to a week in the refrigerator if it was prepared in a clean environment without any cross-contamination.
Yes, the mustard is entirely optional. If you're planning a use for your mayonnaise in which mustard is not appropriate, or if you simply don't like the mustard in there, leave it out. The mayonnaise will take on a creamier, less yellow colour without mustard.
Homemade mayonnaise is great for adding creaminess to sandwiches and salads. Try it with:
Over to you...
Have you tried making mayonnaise? Have you learned any tips or tricks from this article? Do you have any extra tips to add? Let me know in the comments below…
How to Make Mayonnaise
- Immersion Blender
- 1 egg yolk
- 1 tablespoon (15 ml) pure white vinegar
- 2 teaspoons (10 ml) dijon mustard
- ½ teaspoon (3 g) sea salt
- ¼ teaspoon (0.6 g) ground black pepper
- 1 cup (250 ml) avocado oil
- Combine all ingredients except the oil.
- With a whisk or mixer running at low speed in the combined ingredients, gradually add the oil in a very slow, steady stream. If you add the oil slowly enough, an emulsion will form. (Your mayonnaise will thicken up.)
- The key to success with mayonnaise is to add your oil in a very slow, steady stream. As your mayonnaise begins to thicken up, you can add the oil a little faster. You must be patient, though, and pour slowly at first.
- If your mayonnaise separates and does not thicken, you can rescue it! In a clean container with a clean whisk, mix ½ tablespoon cold water with another egg yolk. Add your (failed?) mayonnaise/oil mixture very, very slowly as you run the mixer or blender at low speed. It should then thicken up for you.