This homemade mayonnaise, made from egg yolks, oil, mustard, and vinegar, will quickly become a must-have staple in your arsenal. We also include tips and tricks on how to fix a seemingly hopelessly broken mayonnaise.
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This foolproof recipe may change that. Originally published March 10, 2009.–Renee Schettler Rossi
How to Fix Broken Mayo
“If your mayonnaise falls apart—that is to say, if the ingredients separate instead of remaining suspended in a homogeneous emulsion—all is not lost,” says renowned chef Joël Robuchon. His advice? “Leave the broken mayonnaise out at room temperature for a half hour. Beat in a half teaspoon of mustard, preferably with an electric mixer. Put a spoonful of warm water in a bowl and beat in a spoonful of the broken mayonnaise, adding it bit by bit and beating at high speed. The mixture should foam. In the same way add a second spoon of the mayonnaise, and then a third. You should see the sauce thickening and ‘taking.’ Now using a small ladle, very gradually incorporate the rest of the broken mayonnaise into the new mixture. The finished product will be perfectly smooth and firm.” See how easy that was?
Homemade Mayonnaise Recipe
- Quick Glance
- 10 M
- 10 M
- 1 generous cup
- 1 egg yolk
- 1 teaspoon Dijon mustard, or more to taste
- White pepper
- Several drops vinegar (and up to 1 teaspoon), any kind
- 1 cup mild vegetable oil (237 ml)
- 1. Take the egg and mustard out of the refrigerator and let rest at room temperature for at least 30 minutes to facilitate emulsification and ensure a firm mayonnaise.
- 2. In a big bowl, combine the egg yolk, mustard, a pinch of salt, a pinch of pepper, and a few drops of vinegar. If you can, use a stand or electric mixer with a bowl or an immersion blender with a wide-mouth Mason jar. If using an electric mixer, hold the beaters at an angle to the bottom of the bowl to facilitate emulsification. Begin to beat at the highest speed, continuing until the contents of the bowl are completely combined. With the beaters running, begin to SLOWLY add the oil, drop by drop at first and then in a slow, steady, thin stream. Stop adding oil but keep beating. You should soon see the mayonnaise “take,” that is, begin to look like thick mayonnaise and not like an oily liquid. When this happens, you can resume adding the oil in a thin stream, still beating, but never add a large amount at once. This could cause the emulsion to liquefy.
- 3. Taste. If the mayonnaise needs salt, do not add salt directly, for the sauce will not be able to absorb it. Instead, put a pinch of salt in a bowl and add a bit of vinegar, about half a teaspoon. Dissolve the salt in the vinegar and then stir it into the mayonnaise.
- 4. Your mayonnaise is ready and will keep, covered or stored in a Mason jar with a lid, for a few days when stashed in the back of the refrigerator.