Homemade Mayonnaise

Thick, spoonable mayo from one egg yolk: whisk the first oil in drop by drop and it won’t split. It tastes nothing like the jar.

Cook Time 10

Total Time 10

Course Side Dish

Cuisine Dutch

Servings portions

Calories 284 kcal

Ingredients you need per step are listed below the step in Italic

Mix the egg yolk in a bowl with the mustard, salt, and vinegar.
1 egg yolk, 1 teaspoon mustard, ⅛ teaspoon salt, 1 teaspoon white wine vinegar
Add sunflower oil dropwise to the bowl, while continuing to mix with your whisk.
1 cup sunflower oil
Make sure all the oil is incorporated (after approximately ½ cup (120 ml) of oil, you can start pouring with some more flow).
Season with some salt and pepper to taste.

1. Storage

Always store the mayonnaise in the refrigerator in an airtight container. This keeps it good for up to 3 days.

2. Nutritional value

The nutritional value shown is per portion of mayonnaise.

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