Homemade Mayonnaise

Ingredients

• 1 unit Egg yolk (Fresh egg at room temperature)
• 30 g Strong mustard (About 1 heaping tablespoon)
• 125 ml Vegetable oil (sunflower or rapeseed) (Neutral oil, at room temperature)
• 1 pinch Salt (Fine salt, adjust to taste)

Instructions

1. Prepare the ingredients

   Measure 125 ml of oil, 30 g of mustard and have the egg yolk at room temperature. Have a pinch of salt within reach.

   Time: PT2M

2. Mix the yolk, mustard and salt

   In the bowl, place the egg yolk, add the mustard and the pinch of salt. Whisk vigorously until you obtain a homogeneous mixture.

   Time: PT1M

3. Incorporate the oil slowly

   Start pouring the oil drop by drop while whisking constantly. As soon as the sauce begins to thicken, increase the stream slightly while continuing to whisk until all the oil is incorporated and the mayonnaise is firm and glossy.

   Time: PT5M

4. Adjust the seasoning

   Taste the mayonnaise and correct the salt or add a bit more mustard if you want it spicier. Mix one last time.

   Time: PT1M

5. Transfer and store

   Pour the mayonnaise into an airtight container (glass jar or plastic box). Close and place in the refrigerator. Consume within 3 days.

   Time: PT1M

   Temperature: 4°C

Nutrition Facts

Calories

270

Protein

1 g

Carbohydrates

1 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Egg yolk: Pasteurized egg yolk
• Instead of Strong mustard: Dijon mustard, Whole grain mustard
• Instead of Vegetable oil (sunflower or rapeseed): Mild olive oil, Grape seed oil
• Instead of Salt: Sea salt, Himalayan pink salt

Equipment Needed

• Mixing bowl
• Whisk (hand or electric)
• Tablespoon
• Measuring glass or small pitcher
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Incorporate the oil slowly while whisking constantly
• Ensure the initial mixture (yolk, mustard, salt) is well homogeneous before adding the oil

Chef Tips from the Video

• Use a stainless steel or glass bowl for better visibility of the emulsion.
• A hand whisk gives more control than an electric blender which can incorporate the oil too quickly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, consume within 3 days.

Freezer: Not recommended, texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Homemade mayonnaise keeps perfectly for 3 days refrigerated, ideal for preparing ahead.
• Prepare flavored variants (curry, herbs) the day before and store separately to avoid flavors mixing.