Mayonnaise

I have made this mayonnaise dozens of times when I quickly needed a good sauce for salad or something to put in a sandwich. It doesn't require many ingredients and doesn't take long, so I prefer it anytime over store-bought versions. It's the kind of recipe I turn to when I find a fresh yolk and a little patience at hand.

Quick Info

Total time: 7-10 minutes
Preparation time: 7-10 minutes
Cooking time: not applicable
Servings: enough for 2-3 salads or sandwiches (approx. 80-100 g)
Difficulty: easy
Recipe type: cold base for salads or sandwiches

Ingredients

1 raw yolk
1 teaspoon mustard
4-5 tablespoons oil (I use quality oil for better taste)
Salt
Lemon juice (optional, to taste)

Preparation method

1. Place the raw yolk in a small bowl.
2. Add the mustard and a good pinch of salt.
3. Start mixing with a wooden spoon, making sure to always maintain the same direction to prevent the mayonnaise from curdling.
4. Slowly drizzle the oil, starting with just a few drops at a time, and mix well after each addition. Do not add new oil until the previous one is fully incorporated.
5. As the mayonnaise thickens and gains consistency, I can add the oil in a thin stream, not just drop by drop.
6. If I see that the mayonnaise shows signs of curdling, I add an extra teaspoon of mustard and mix quickly.
7. After achieving the desired texture, I taste and add more salt if needed. Finally, I add lemon juice, but only if I want it a bit tangy.

Why I make the recipe often

I like that I don't need a mixer, and the ingredients are simple and at hand. I can control exactly how much I make and what I put in it. It's enough for a meal without leaving me with too much. It's useful for quick salads or as a base for sandwiches.

Tips and variations

Tips

Mayonnaise binds best if the oil is at room temperature. Don't rush the oil, add it slowly, especially at the beginning.
If it curdles, I usually fix it with a little more mustard and quick mixing.
Substitutions

Classic mustard works best, but you can also try Dijon mustard if you want a different flavor.
Sunflower oil is neutral, but if you don't have it, you can use canola oil. I don't recommend olive oil here, as it changes the taste and texture.
Variations

You can add a little lemon juice right at the start for an extra acidity.
A few drops of vinegar can be added instead of lemon if you don't have it on hand.
If you want to vary the flavor, you can add crushed garlic or some chopped herbs.
Serving ideas

I most often use this mayonnaise for potato salad or beef salad.
It also goes well on simple sandwiches with ham or vegetables.
It's suitable for dressing green salad if you thin it with a little water or yogurt.

Frequently asked questions

What do I do if the mayonnaise curdles?
I add a teaspoon of mustard and mix vigorously. Most of the time, it recovers and binds again.

How much oil can I use for a single yolk?
For this amount, 4-5 tablespoons are enough for a dense texture. If I add too much, it may become too greasy or curdle.

Can I use the mayonnaise immediately or does it need to be refrigerated?
It can be used immediately after preparation. If I keep it in the fridge, I cover it and use it the same day.

How important is mustard for binding the mayonnaise?
It is important, especially for the hand-made recipe, as it helps to bind more quickly and prevents the mayonnaise from curdling easily.

Nutritional values

Estimate for the entire amount (approx. 90 g):

Calories: approx. 600 kcal
Protein: 2-3 g
Fat: 65-70 g
Carbohydrates: 1-2 g

Most of the calories come from oil. The values are estimates and can vary depending on how much oil you use or the type of mustard.

Storage and reheating

Homemade mayonnaise does not keep well for long, especially since it has raw yolk. I cover it and keep it in the fridge, but usually use it the same day. It should not be reheated, and I do not recommend keeping it for more than 24 hours.

 Ingredients: 1 egg yolk, 1 teaspoon mustard, 4-5 tablespoons of quality oil, salt, (lemon juice)

 Tags:  mayonnaise