Mayonnaise by June
Elevate your condiment game with "Mayonnaise by June," a silky, homemade masterpiece that outshines any store-bought alternative! This quick and easy 10-minute recipe combines one large egg yolk, neutral oil, fresh lemon juice, white vinegar, and a touch of Dijon mustard to create a creamy, perfectly emulsified mayonnaise with just the right balance of tangy and savory flavors. By whisking the ingredients together in stages, this recipe ensures a foolproof emulsion every time, with the option to adjust consistency with a splash of water. Seasoned simply with kosher salt and freshly ground black pepper, this versatile mayo is ideal for spreading on sandwiches, dressing up salads, or serving as a dipping sauce. With its fresh, homemade quality and week-long shelf life, "Mayonnaise by June" is destined to become your go-to recipe for a kitchen essential.
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Recipe Information
Ingredients
- 1 large egg yolk
- 1 cup neutral oil (such as canola or sunflower oil)
- 1 tablespoon fresh lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon optional water (for thinning)
Instructions
1. Separate the yolk of one large egg and place it in a medium-sized mixing bowl. Ensure no egg white is included, as it can affect the emulsification process.
2. Add 1 teaspoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1 teaspoon of white vinegar to the bowl. Whisk until the mixture is smooth and fully combined.
3. Start drizzling 1 cup of neutral oil very slowly into the bowl while continuously whisking. Begin with just a few drops at a time until the mixture starts to thicken and emulsify. Once an emulsion forms (it will look creamy and slightly thickened), you can increase the oil flow to a thin stream, but keep whisking vigorously.
4. After all the oil has been added and the mayonnaise has thickened to your desired consistency, whisk in 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Adjust seasonings to taste.
5. If the mayonnaise is too thick, whisk in up to 1 teaspoon of water to thin it out to your preference.
6. Transfer the finished mayonnaise to an airtight container and refrigerate immediately. It will keep for up to 1 week in the refrigerator.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 44 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.
