Homemade Mayonnaise a La Craig Claiborne and Pierre Franey
Elevate your condiment game with this classic recipe for *Homemade Mayonnaise à la Craig Claiborne and Pierre Franey*. Crafted with simple, pantry-staple ingredients like rich egg yolk, zesty lemon juice, and tangy Dijon mustard, this creamy, velvety mayo is a testament to the art of scratch-made cooking. The key lies in the slow emulsion of vegetable oil, whisked to perfection for a luxuriously thick texture that store-bought versions simply can’t rival. Finished with a touch of white vinegar and freshly ground black pepper, this homemade masterpiece is ideal for spreading on sandwiches, dressing up salads, or as a base for gourmet sauces. Ready in just 10 minutes, this recipe is perfect for those looking to explore the magic of kitchen DIY and savor a condiment that’s fresh, customizable, and utterly delicious.
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Recipe Information
Ingredients
- 1 large Egg yolk
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 1 cup Vegetable oil
- 0.5 teaspoon White vinegar
- to taste Freshly ground black pepper
Instructions
In a medium mixing bowl, whisk together the egg yolk, lemon juice, Dijon mustard, and salt until well combined and slightly thickened, about 30 seconds.
Begin adding the vegetable oil very slowly in a thin stream, just a few drops at a time, while whisking constantly. Continue whisking and adding oil gradually until the mixture starts to emulsify and thicken.
Once the mayonnaise begins to thicken, you can add the remaining oil in a slightly steadier stream while continuing to whisk vigorously, ensuring the emulsion remains stable.
When all the oil has been incorporated, whisk in the white vinegar and taste for seasoning. Adjust the salt, add a bit more lemon juice if desired, and season with freshly ground black pepper to taste.
Transfer the finished mayonnaise to a clean jar or container, cover tightly, and refrigerate until ready to use. Homemade mayonnaise can be stored in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
