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Recipe

Hand-Mixer Mayonnaise

Yield: about 1 cup

You don’t have to beat a whisk until your arm aches to enjoy homemade mayonnaise: whipping up a fresh batch takes just a few minutes with a hand mixer.

Ingredients

  • 1 large egg yolk, at room temperature*
  • 2 tsp. cider vinegar
  • 1 tsp. Dijon mustard
  • Kosher salt
  • 1 cup neutral-flavor vegetable oil (like canola or soybean oil) or pure olive oil (not extra-virgin)
  • Fresh lemon juice to taste (optional)

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 130
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 15
  • Sodium (mg): 170
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • In a medium-small mixing bowl, combine the egg yolk with 1/2 tsp. of the vinegar, all of the mustard, and 1/4 tsp. kosher salt. Blend with an electric hand mixer on medium-low speed until well combined. With the mixer running on medium-high or high speed, begin to very slowly drizzle in the oil. Start with just a few drops, then increase the speed at which you add the oil as the mixture becomes creamy-looking and the emulsion takes hold. Once you’ve added about half the oil, add the remaining 11/2 teaspoons vinegar, then continue to add the remaining oil. Once all of the oil is added, season with more salt to taste and a few drops of lemon juice, if using. If the mayonnaise seems too thick, mix in a teaspoon or two of cold water to thin. Cover and refrigerate if not using right away. The mayo will thicken as it chills, so you may want to thin it a little more than you would if using immediately.

Tip

*If the slight risk of salmonella is a concern for you, use a pasteurized egg yolk.

Reviews

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Reviews (6 reviews)

  • hayley3 | 06/08/2020

    It's so much easier to use an immersion blender and just add everything at one time and blend.

  • user-3081230 | 04/20/2020

    This is very similar to the one I make. I use white wine vinegar instead of cider vinegar. I'll give this one a try though. I am unable to get pasteurized eggs here, so I googled how to pasteurize my own eggs. With pasteurizing my eggs, I feel so much more confident now that my mayo is safe.

  • user-3081230 | 04/20/2020

    This is very similar to the one I make. I use white wine vinegar instead of cider vinegar. I'll give this one a try though. I am unable to get pasteurized eggs here, so I googled how to pasteurize my own eggs. I feel so much more confident now that my mayo is safe.

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