Store-bought mayo has got nothing on this delicious (and easy) Mayonnaise Recipe!
Did you know that mayonnaise originated in 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. Seriously, you might never want that store-bought stuff ever again.
My kids love this mayonnaise, too, especially in tuna salad and macaroni salad. Plus, it spreads nice and smooth on sandwiches (BLT lovers, take note!) and makes a great base for dips. Whatever you use this mayonnaise for, I’m sure you’ll need to double the recipe—one batch might not be enough!
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. However, if you’re 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 ensures the taste of the oil doesn’t overpower the mayo. Of course, you could try a richer oil, but it will certainly affect the taste for better or worse.
How to Make Ahead and Store
Mayo is the perfect make-ahead recipe and should stay fresh in your fridge for up to 4 days. If you can, store it in a jar. I like to reuse old peanut jars myself.
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 favorite Chicken Salad Recipe or a chunky Red Potato Salad Recipe. By the way, you should also try it on a Salmon Burger. It’s delicious!
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
- In a medium bowl, whisk together the egg yolk, lemon juice, mustard, and salt until well combined and slightly frothy.
- While whisking vigorously, slowly drizzle in the oil, starting with a few drops at a time, until the mixture begins to thicken and emulsify.
- Continue to whisk and add the oil in a steady stream until all oil is incorporated and the mayonnaise is thick and creamy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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