How to Make Classic Mayonnaise
Learn how to make a creamy, homemade classic mayonnaise with just a few simple ingredients and techniques.
Notes
For a lighter texture, you can fold in a tablespoon of ice-cold water at the end. Always use room temperature ingredients for better emulsification.
Steps
- 1 Separate one egg yolk into a mixing bowl and whisk until smooth.
- 2 Slowly drizzle in 1 cup of neutral oil, whisking constantly to emulsify.
- 3 Once the mixture thickens, add 1 teaspoon of Dijon mustard and 1 teaspoon of lemon juice.
- 4 Continue whisking while gradually adding more oil until the mayonnaise reaches your desired consistency.
- 5 Season with a pinch of salt and a dash of white pepper to taste.
- 6 Transfer the mayonnaise to a clean jar or container.
- 7 Refrigerate for at least 30 minutes to allow the flavors to meld.
Ingredients to explore
Anise Seeds
Anise seeds are small, oval seeds with a sweet, licorice-like flavor. They are commonly used in both sweet and savory dishes, offering a warm, aromatic taste.
Almond Milk
Almond milk is a plant-based milk alternative made from ground almonds and water. Originating from traditional recipes in medieval Europe and the Middle East, it has gained widespread popularity in modern times as a dairy-free option. Almond milk has a subtly nutty flavor with a mild sweetness, and its aroma is reminiscent of fresh almonds. Its texture is smooth and creamy, though typically lighter than dairy milk. In cooking, almond milk behaves well in both savory and sweet applications, though it does not brown or caramelize like dairy milk. It is often used in cereals, smoothies, and baking, where its delicate flavor complements rather than overpowers other ingredients.
Recipes to try
Roasted Cauliflower Tikka with Basmati Rice
Golden roasted cauliflower bites with a smoky, spicy kick served alongside fragrant basmati rice.
Sweet Potato and Kale Skillet with Feta
Golden roasted sweet potatoes and tender kale come together in a skillet, kissed by tangy feta and a whisper of garlic.