Homemade Mayonnaise with Dijon & Lemon
Homemade mayonnaise is a thick emulsion of egg yolk, mustard, lemon and oil. Starting slowly with the oil creates a stable sauce for aioli, dressings, sandwiches and salads.
Servings
Ingredients
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- 200 ml neutral oil
- ¼ tsp fine sea salt
- 1 tsp cold water optional
Instructions
- Whisk the egg yolk, Dijon mustard, lemon juice or vinegar and salt in a bowl.1 egg yolk, 1 tsp Dijon mustard, 1 tbsp lemon juice or white wine vinegar, ¼ tsp fine sea salt
- Add the oil a few drops at a time, whisking constantly until the mixture starts to thicken.200 ml neutral oil
- Continue adding the oil in a thin steady stream, whisking until the mayonnaise is thick and glossy.
- Whisk in cold water if needed to loosen the texture.1 tsp cold water
- Taste and adjust with a little more lemon juice or salt before storing chilled.1 tbsp lemon juice or white wine vinegar, ¼ tsp fine sea salt
Chef's notes
- Use a neutral oil for a classic flavour, or replace up to one quarter with olive oil.
- All ingredients should be at room temperature for easier emulsifying.
- If it splits, start with a fresh yolk and slowly whisk in the broken mixture.
- Keep chilled and use within 2 days if made with raw egg.
- Use pasteurised egg yolk if serving to vulnerable guests.
Drink pairing
Mayonnaise is rich and creamy, so light, acidic drinks balance dishes made with it.
Alcoholic
- Albariño
- Dry rosé
- Crisp lager
Non alcoholic
- Sparkling water with lemon
- Dry ginger soda
- Iced green tea
Nutrition per serving
Calories: 169kcal (8%) | Carbohydrates: 0.2g | Protein: 0.3g (1%) | Fat: 19g (29%) | Saturated Fat: 2g (13%) | Cholesterol: 19mg (6%) | Sodium: 65mg (3%) | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 26IU (1%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 8mg (53%) | Vitamin K: 1µg (1%) | Folate: 3µg (1%)
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