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Mayonnaise
Classic mayonnaise with just a touch of acidity
Course
Base
Cuisine
American, French
Keyword
Condiments, Culinary 2
Ingredients
1
egg yolk
room temperature
1
tablespoon
water
1
teaspoons
fresh squeezed lemon/lime juice
1
pinch
dry mustard
½
teaspoon
dijon mustard
1
cup
oil
safflower, corn, or other neutral nut oil
½
teaspoon
fine salt
½
teaspoon
sugar
1-2
teaspoons
white wine vinegar
Instructions
In a medium bowl, whisk together the egg yolk, lemon juice, dry and dijon mustard, and 1 teaspoon cold water until frothy.
Add oil a few drops at a time to start emulsion - the liquid will slightly thicken and lighten a bit
When the mayonnaise emulsifies and starts to thicken, add the oil in a thin stream, instead of drop by drop.
Whisk in salt and sugar
Whisk in just enough vinegar to achieve desired consistency
(Optional) Fold in flavorings like fresh herbs or spices.
Notes
Chipotle Mayo:
2 teaspoons of adobo sauce + a little squeeze of lime juice + a little honey
Dill Mayo:
4 tablespoons chopped dill + 1 tablespoon lemon juice + a little black pepper
Garlic Mayo
: 1 minced garlic clove + 1/2 teaspoon dijon mustard
Honey Mustard Mayo:
1 tablespoon each: dijon + honey + lime juice
Sriracha Mayo:
1 tablespoon sriracha + 1 teaspoon soy sauce + 1 teaspoon lime juice
Lemon Chive Mayo:
2 tablespoons each: lemon juice and minced chives
NOTE: if using pasteurized egg yolks, 1 egg yolk = 18 grams or 0.6 ounces