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condiments for a perfect burger

Home-made mayonnaise

Making home-made mayonnaise is a lot easier and a lot less scary than you think!
Course Condiment
Cuisine French
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Author Johan Johansen

Ingredients

  • One egg yolk fresh or pasteurized, your choice!
  • 1 teaspoon of mustard
  • 1 teaspoon of white wine vinegar
  • A pinch of sugar
  • Juice of 1/4 lemon
  • Salt and pepper to taste
  • 300 ml of flavor neutral oil such as grape seed oil

Instructions

  1. Whisk egg yolks, salt, sugar, vinegar, lemon juice and mustard together till thoroughly mixed and shiny.
  2. SLOWLY and CAREFULLY start adding the oil while whisking vigorously. Begin with something like one drop at a time.
  3. Make sure each addition is integrated completely into the egg mixture before adding more.
  4. If mayo looks like it’s starting to break, immediately stop adding oil and keep whisking, don’t worry, it’ll usually come back together.
  5. Once the first few tablespoons of oil have been integrated, you can slowly start trickling in oil in a steady stream.
  6. Keep whisking and adding more oil till you’ve reached your desired consistency. The more oil you add, the thicker the mayo.
  7. When desired consistency has been reached, taste for seasoning adding salt, pepper, sugar or lemon juice as needed.

Recipe Notes

For even more anti-split insurance make sure that your ingredients are roughly the same temperature before mixing mayo. Prepared mayo will keep in the fridge for at least a few days, if you can keep your hands off it.