Homemade mayonnaise is a versatile and fresh alternative to store-bought varieties, with a creaminess and tang that elevates any dish. By controlling the ingredients, you avoid preservatives and can customize the flavor to your liking—whether adding herbs, garlic, or even hot sauce.
Ingredients:
- 1 egg (room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral oil (like canola or grapeseed)
- Salt, to taste
- Freshly ground black pepper, optional
Instructions:
- In a medium-sized mixing bowl, whisk together the egg, mustard, and vinegar (or lemon juice) until well combined.
- Begin adding the oil very slowly, drop by drop at first, while whisking vigorously. Once the mixture starts to thicken, you can add the oil more quickly, in a steady stream.
- Continue whisking and adding oil until the mayonnaise has thickened and reached your desired consistency.
- Season with salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to one week.
