Making your own mayonnaise is simple and delicious!
Prep 15 minutes
Total 15 minutes
Servings 1 heaping cup
Calories 265 kcal
fine sea salt
white wine vinegar
can sub apple cider or rice wine vinegar
light olive oil
In a large glass bowl, whisk together the egg yolk, mustard, sea salt and sugar (if using).
In a small bowl, stir together the vinegar and lemon juice. Whisk half of the vinegar mixture into the egg mixture until thoroughly combined.
Start whisking briskly, then begin adding the oil a few drops at a time, until the liquid begins to thicken and lighten a bit. Once you reach that point, continue whisking while you add the oil in a very slow, steady stream. Once half of the oil has been incorporated, whisk in the remaining vinegar mixture. Continue whisking until all of the oil is incorporated.
Allow the mixture to sit at room temperature for 1 to 2 hours, then refrigerate for up to 1 week.
Note: If you have an aversion to raw eggs or are pregnant, substitute pasteurized eggs. You can usually find these in regular grocery stores; Davidson's is a popular pasteurized brand.
Nutritional values are based on the whole recipe
Amount Per Serving
Calories from Fat 234
% Daily Value*
Total Fat 26g
Saturated Fat 4g
Total Carbohydrates 3g
* Percent Daily Values are based on a 2000 calorie diet.