- 1 1 egg yolkegg yolks
- 1 tablespoon 1 tablespoon Dijon mustard
- 1 cup 240 ml avocado oil or light olive oil
- 2 teaspoons 2 teaspoons white wine vinegar or lemon juice
- Bring the egg and mustard to room temperature in advance.
- Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
- Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
- Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.
Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.
Homemade mayo keeps about 5 days in the refrigerator.
As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter… and that’s a lot of mayo!