Mayonnaise is a staple we've all bought ready-made, but nothing compares to the fresh, superior taste of homemade. As experienced home cooks, we've made this a kitchen essential.
The difference is truly remarkable!
It might seem unconventional to whip up your own condiments, but after trying this recipe, you'll never return to the store-bought version.
The flavor is richer and more vibrant, and the process is surprisingly straightforward—faster than a grocery run.
Here's our trusted recipe for perfect homemade mayo every time.
Contents For one generous bowl of homemade mayonnaise:
- 175 ml rapeseed oil (or the equivalent of 3/4 of a mustard glass).
- 1 egg yolk (at room temperature)
- 3 teaspoons fresh lemon juice
- 3/4 teaspoon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground white pepper (optional)
1. Add the egg yolk, lemon juice, mustard, salt, and pepper to a blender or food processor.
2. Pulse until the mixture becomes frothy.
3. Begin the emulsion by drizzling in the rapeseed oil gradually.
4. Once emulsified, continue adding the oil in a thin stream until the mayo is thick and smooth.
Note: No blender? Use a whisk instead—add oil drop by drop while whisking vigorously for best results.
Cover with plastic wrap or transfer to an airtight container. It keeps for up to 1 week in the refrigerator.
Enjoy on sandwiches, salads, or dips!
