Homemade Mayonnaise

A firm and glossy emulsion that holds its shape on the spoon. Pale yellow and creamy, with a sharp balance between the richness of the oil and the bite of the mustard.

• Prep: 10 min
• Cook: 0 min
• Difficulty: Medium
• Calories: 391
• Protein: 1 g
• Carbs: 0 g
• Fat: 43 g

Ingredients

• 0.7 pc Egg ( yolk only )
• 0.7 tbsp Mustard ( room temperature )
• 166.7 ml Sunflower oil
• 0.7 tsp Red wine vinegar
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground

Instructions

1. Ingredient temperature

   Take the egg out of the fridge beforehand. The yolk and mustard must be at room temperature so the emulsion sets immediately without splitting.

2. Emulsion base

   In a bowl, place the egg yolk and mustard. Add a pinch of salt and pepper. Whisk vigorously until the mixture is homogeneous.

3. Whisking in the oil

   Pour the sunflower oil in a very thin stream, almost drop by drop at first, while whisking constantly. The sauce should thicken and become firm.

4. Final tightening

   Once the mayonnaise is well-set, add the vinegar. This will whiten the sauce and stabilize the emulsion. Mix one last time: the texture should coat the spoon.

Chef's tips

• If the mayonnaise breaks, don't throw it away: start again in a clean bowl with a new yolk and a touch of mustard, then incorporate your failed mix as if it were oil.
• The stream of oil must be very thin at the start: that's when the emulsion is most fragile.

Storage

Keep for a maximum of 24 hours in the refrigerator in an airtight container due to the raw egg.