How to mayonnaise
How to mayonnaise! is a easy American recipe that serves 4. 90 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $1.61 total, $0.40 per serving
Ingredients
- 1 Large Egg (room temperature, fresh)
- 1/4 tsp Salt (fine sea salt)
- 1 tsp Dijon Mustard (smooth, not grainy)
- 1 tsp Lemon Juice (freshly squeezed)
- 1/4 tsp Black Pepper (freshly ground)
- 1 cup Avocado Oil (neutral flavor, can substitute with canola oil)
Instructions
Gather and Prepare Ingredients
Bring the egg to room temperature, measure salt, mustard, lemon juice, pepper, and oil. Have everything within arm's reach.
Time: PT2M
Combine Base Ingredients
In the mixing bowl, add the egg, salt, Dijon mustard, lemon juice, and black pepper. Whisk briefly to blend.
Time: PT2M
Emulsify the Oil
Start the immersion blender on low (or begin whisking by hand). While the blade is running, slowly drizzle the avocado oil in a thin, steady stream, beginning at the bottom of the bowl and gradually moving upward.
Time: PT5M
Finish and Adjust Seasoning
When the mixture thickens to a glossy, spoon‑holding consistency, stop adding oil. Taste and add a pinch more salt or lemon juice if needed.
Time: PT1M
Store
Transfer the mayonnaise to an airtight jar and refrigerate. Use within 1 week.
Time: PT1M
Nutrition Facts
- Calories
- 90
- Protein
- 0.1 g
- Carbohydrates
- 0 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Egg, Mustard
Ingredient Substitutions
- Instead of Salt: Kosher salt
- Instead of Dijon Mustard: Yellow mustard, Stone-ground mustard
- Instead of Lemon Juice: White wine vinegar, Apple cider vinegar
- Instead of Black Pepper: White pepper
- Instead of Avocado Oil: Canola oil, Sunflower oil, Vegetable oil
Equipment Needed
- Mixing Bowl
- Immersion Blender or Hand Whisk
- Measuring Spoons
- Measuring Cup
- Spatula (optional)
- Airtight Jar (optional)
Critical Steps — Do Not Skip
- Add the oil extremely slowly while the mixture is blending to prevent breaking.
- Ensure the egg is at room temperature before starting.
Chef Tips from the Video
- Use an immersion blender for the most stable emulsion.
- A neutral‑flavored oil like avocado or canola lets the mustard and lemon shine.
- For a richer flavor, replace half the oil with light olive oil.
Troubleshooting
Mayonnaise breaks (oil separates).
Start with a fresh egg in a clean bowl, then slowly whisk the broken mayo into the new egg until it re‑emulsifies.
Mayonnaise is too thick.
Whisk in a teaspoon of warm water or additional lemon juice until the desired consistency is reached.
Mayonnaise is too thin.
Continue adding oil very slowly while whisking until it thickens.
Storage
Refrigerator: Up to 7 days in a sealed container.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Make the mayo a day ahead; it flavors improve after resting.
- Store in a clean, airtight jar to prevent oxidation.
Frequently Asked Questions
What is the cultural significance and history of mayonnaise in French cuisine?
Mayonnaise is believed to have originated in the 18th‑century French town of Mahón, Menorca, and was later popularized in French haute cuisine as a classic cold sauce. It became a staple across Europe and the Americas, evolving into countless regional variations.
How did mayonnaise become a common condiment in American households?
In the early 20th century, commercial mayonnaise factories made the sauce affordable and shelf‑stable, leading to its widespread adoption in American sandwiches, salads, and as a base for many dressings.
What are traditional regional variations of mayonnaise in European cuisine?
In Spain, aioli adds a generous amount of garlic; in Italy, maionese often includes a splash of white wine vinegar; in the Caribbean, mayonnaise may be flavored with lime and hot peppers. Each variation reflects local taste preferences.
What occasions or celebrations is homemade mayonnaise traditionally associated with in French cuisine?
Mayonnaise is traditionally served with seafood platters, cold meats, and as a component of classic dishes like lobster salad during festive gatherings and holiday meals in France.
What other American dishes pair well with homemade mayonnaise from this recipe?
This homemade mayonnaise pairs perfectly with classic American dishes such as turkey or chicken sandwiches, coleslaw, potato salad, deviled eggs, and as a base for ranch or chipotle sauces.
What are the most common mistakes to avoid when making homemade mayonnaise?
The biggest mistakes are adding oil too quickly, using cold egg or ingredients, and over‑whisking once the emulsion has formed. These errors cause the mayo to break or become grainy.
Why does this recipe use avocado oil instead of traditional olive oil?
Avocado oil has a neutral flavor and a high smoke point, which lets the delicate taste of mustard and lemon shine without adding bitterness, while still providing a smooth texture.
Can I make this homemade mayonnaise ahead of time and how should I store it?
Yes, you can make it a day ahead. Transfer it to a clean, airtight jar and keep it refrigerated; it will stay fresh for up to 7 days. Always label with the date made.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook specializes in straightforward, home‑cooked Latin‑American and international recipes, focusing on technique clarity and affordable ingredients for everyday cooks.
How does the YouTube channel Jose.elcook's approach to sauce making differ from other cooking channels?
Jose.elcook emphasizes hands‑on, step‑by‑step visual guidance, often using minimal equipment and explaining the science behind emulsions, which helps viewers achieve consistent results without professional tools.
Last updated: September 1, 2026
