How to Make Mayonnaise at Home | Jacques Pépin' Cooking at Home | KQED

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.

Break one egg and separate the yolk from the white, ensuring to remove the chalaza.

Add 1 tablespoon of mustard, a dash of salt, and a dash of pepper to the yolk.

Add 2 teaspoons of vinegar to the mixture and mix it together.

Ensure the oil is at room temperature; cold oil can cause the mayonnaise to break down.

Slowly drizzle in 1.5 cups of peanut oil while whisking continuously.

As the mixture begins to emulsify, you can increase the speed of adding the oil.

Whisk for about 1 to 1.5 minutes until the mayonnaise thickens to your desired consistency.

Taste the mayonnaise and adjust the seasoning if necessary.

Present the mayonnaise in a nice way, smoothing the top with a knife or spatula and adding a sprig of parsley or thyme for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens