With a blender

Put the egg, mustard and vinegar in a narrow tall bowl
Mix the ingredients on low speed until well blended.
With the mixer running, gradually add the oil. Start with a few drops and gradually increase to a thin stream. Continue until the mayonnaise is thick and creamy.
Season to taste with salt and pepper.
Store the mayonnaise in a clean jar in the fridge.

By hand

Separate the yolk from the egg white and use only the yolk. Put the yolk in a bowl along with the mustard and white wine vinegar.
Whisk the mixture with a whisk until well blended.
Now add the oil very slowly and gradually while whisking constantly. Start with a few drops and gradually increase to a thin stream. Adding the oil slowly is important to prevent the mayonnaise from splitting.
Keep whisking until the mayonnaise reaches the desired thickness. This may take several minutes.
Season to taste with salt and pepper.

Background

Optional Add herbs or spices such as garlic, dill, garden herbs or Worcestershire sauce for your own twist. Tips Adjust the thickness by adding a little water. Adding water also makes the mayonnaise whiter. Make sure all ingredients are at room temperature for a good emulsion. Has the mayonnaise failed? Set it aside and try again. If the next attempt succeeds, you can add the failed mayonnaise instead of oil. The mayonnaise keeps for a week in the fridge. All oil-based sauces [wpupg-grid id="oliesauzen"]

Classic Homemade Mayonnaise

Ingredients

Get cooking

With a blender

By hand

Background