Description
A smooth, flavorful homemade mayonnaise using simple pantry staples. Perfect for elevating dishes like deviled eggs or salads with an onctuous, uncontaminated taste. This traditional French recipe is quick to prepare and yields authentic results.
Ingredients
1 large egg yolk, at room temperature
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar or apple cider vinegar
200 ml neutral oil (sunflower or canola)
A pinch of salt
A pinch of ground white pepper
Instructions
Ensure the egg yolk is at room temperature and set a fine-mesh sieve near your work area.
In a heatproof bowl, combine the egg yolk, Dijon mustard, vinegar, salt, and white pepper. Whisk to blend thoroughly.
Slowly drizzle the oil into the bowl while whisking continuously in a figure-eight motion. Start with a single drop and increase the speed as the mixture thickens and emulsifies.
Taste and adjust seasoning if needed. For optimal texture, strain through the sieve before using.
Notes
Room-temperature egg ensures a stable emulsion. For extra flavor, use a combination of neutral oil and a splash of cooking oil like olive or avocado.
Store in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15
- Category: Apéritifs & sauces
- Method: Emulsifying
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 130
- Sugar: 0g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 14mg