How To Make Homemade 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.

Add 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar, 1 teaspoon salt, and 1 teaspoon sugar to the food processor.

Process the mixture for about five seconds.

Slowly drizzle in 1 cup of vegetable oil while the processor is running, adding it very slowly to avoid separation.

Continue processing until the mixture thickens and becomes lighter in color.

Scrape down the sides of the bowl and process until the mixture is thick and homogenous in color and texture.

Transfer the mayonnaise to an airtight container and refrigerate for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens