Store-bought mayo has got nothing on this delicious (and easy) recipe!
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Did you know that mayonnaise originated from France? It’s true! Historians trace its origins back to the 1700s. Apparently, some French chef concocted the recipe on the fly for a Duke who captured a Spanish port off the island of Menorca. The chef needed a condiment for their dinner, and this is what he came up with. Well, needless to say, the mayo was a hit!
I can’t say with any certainty that this recipe is on par with some fancy 18th-century French chef, but I think it beats Hellman’s by a mile. Homemade mayonnaise is creamy from the egg yolk and also has bright, tangy notes from the lemon juice and mustard. It spreads nice and smooth on sandwiches and makes a great base for dips as well.
Looking for more homemade condiments? Check out FFF’s Honey Mustard Dressing and the Perfect Chipotle Sauce!
Is Homemade Mayonnaise Healthy?
Compared to the store-bought stuff, homemade mayo is way healthier. You won’t find any preservatives or hard-to-pronounce ingredients here. And there’s really nothing I’d substitute either. Stick with a light olive oil or avocado oil, both of which offer healthy fats. If vegan, you could always use an egg substitute, like Just Egg.
Oil: keeping it neutral
I enjoy a robust olive oil as much as the next chef. However, for a more traditional homemade mayo, you’ll need to trade the earthy flavors of your favorite EVOO for something more subtle. Oils like light olive, avocado, or canola are ideal as they provide a milder taste. This lets the other ingredients shine. Of course, you could certainly try a richer oil, but it will certainly affect the taste for better or worse.
INGREDIENTS
- 1 large egg yolk, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 3/4 cup light olive oil or other neutral oil
INSTRUCTIONS
Whisk
Combine yolk, lemon juice, mustard, and salt.
Emulsify
Slowly add oil while whisking until thickened.
Thicken
Continue adding oil until the mayonnaise is creamy.
Devour!
FAQs & Tips
Mayo is the perfect make-ahead recipe and should stay fresh in your fridge for up to 2 weeks. If you can, store it in a jar. I like to reuse old peanut jars myself. Also, date the jar so you don’t use the mayo past the “expiration.”
It’s not necessary. That being said a blender or food processor does speed up the emulsification process.
It could be that you didn’t emulsify long enough. Depending on the reason, you can fix it by whisking in a teaspoon of warm water (if it’s too thick) or an additional egg yolk (if it’s too thin) until it re-emulsifies.
Serving Suggestions
Homemade mayonnaise is pretty much an essential for deli sandwiches. It also makes an excellent base for sauces and dips. And, of course, be sure to add it to your Chicken Salads and Potato Salads. By the way, have you ever spread mayo on a Burger? It’s delicious!
Mayonnaise Recipe
Ingredients
- 1 large egg yolk at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 3/4 cup light olive oil or other neutral oil
Instructions
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In a medium bowl, whisk together the egg yolk, lemon juice, mustard, and salt until well combined and slightly frothy.
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While whisking vigorously, slowly drizzle in the oil, starting with a few drops at a time, until the mixture begins to thicken and emulsify.
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Continue to whisk and add the oil in a steady stream until all oil is incorporated and the mayonnaise is thick and creamy.
Nutrition
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