Homemade mayonnaise

Homemade mayonnaise: whisked in a few minutes with no additives or preservatives. Creamy and full of flavour, it is nothing like the shop-bought kind.

Preparation: 10 min  |  Cooking: 0 min  |  Servings: 6  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 311 kcal · 1 g protein · 0 g carbohydrate · 34 g fat

Ingredients

• 1 egg yolk
• 1 tsp mustard
• 200 ml oil
• 1 tsp vinegar
• salt and pepper

Method

1. Mix the egg yolk, mustard, salt and pepper (ingredients at room temperature).
2. Pour in the oil in a thin stream, whisking vigorously and without stopping.
3. When the sauce rises and thickens, add the vinegar.
4. Adjust the seasoning.

Nutritional benefits

Mayonnaise remains a fatty condiment (oil): use it sparingly. The advantage of homemade is that you choose a good oil and avoid additives. Lighten it by replacing some of the oil with yoghurt.

Variations and substitutions

• Lightened with yoghurt.
• With garlic (aïoli).
• With herbs.
• Egg-free (plant-based version with soya milk).

Storage and making ahead

Keeps for 2 days in the fridge (raw egg); do not freeze.

💡 Good to know

Keep all the ingredients at the same (room) temperature: this is what stops the mayonnaise from splitting.

Read also

Discover more vegetarian recipes · gluten-free recipes.

The foods in this recipe: egg yolk · mustard · oil · vinegar · salt.

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