SIMPLE MAYONNAISE RECIPE | How to make Mayonnaise

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that whips well.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds depth while yellow is more common.

Separate the egg yolks from the whites by opening the egg through your fingers.

Add 1 teaspoon of Dijon mustard to the egg yolks.

Sprinkle in a pinch of regular salt.

Slowly drizzle in 1 cup of canola oil while whisking continuously.

If the oil is poured in too quickly, pause and allow it to incorporate before continuing.

Whisk until the mixture thickens and becomes fluffy.

If the mayonnaise is too thick, add 3 tablespoons of water and a squeeze of lemon juice to adjust the consistency.

Taste the mayonnaise and add a pinch of black pepper if desired.

Store the mayonnaise in a sealed container in the refrigerator for up to one week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens