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Homemade Mayonnaise (Hand Whisk Method)

See also Food Processor method.

What you need

  1. 1 large egg yolk, room temperature
  2. 1 tsp - 1 Tbl lemon juice
  3. 1/2 tsp salt
  4. A couple drops Worcestershire (optional)
  5. 1 clove grated garlic (optional)
  6. 1 cup oil (3/4 cup sunflower seed oil and 1/4 cup olive oil)

How to make it

  1. Whisk the egg yolk, salt, lemon juice and garlic with 1 Tbl oil in a large mixing bowl
  2. In a very, very slow, thin stream begin adding oil while whisking. Do this as slowly as you can, if necessary through a funnel.
  3. Mayonnaise will thicken as oil is added. This method will produce a consistency like that of very soft butter. Thick, shiny and very smooth.
  4. Add Worcestershire if you like and taste to adjust salt and lemon juice

This is extremely easy and considerably better than any mayo you can purchase. It really only takes a few minutes at the most and it's well worth the effort. It will keep for about a week and can be used as a condiment or in recipes calling for mayonnaise.

Additional Tips:

  1. Egg - set into a bowl of warm water for several minutes if you forget to bring it to room temperature>
  2. Use light vegetable oil such as sunflower seed, safflower or corn if you're going to use this on sandwiches (outstanding!) or as a table condiment. Canola oil has an unpleasant flavor. It can be made with olive oil if you're planning on cooking with it. You can also combine oils to derive the flavor balance you're looking for depending on how it will be served.
  3. If adding herbs, add with the egg yolks.
  4. Experiment with seasoning the basic blend.

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