Mayonnaise by June

Elevate your condiment game with "Mayonnaise by June," a silky, homemade masterpiece that outshines any store-bought alternative! This quick and easy 10-minute recipe combines one large egg yolk, neutral oil, fresh lemon juice, white vinegar, and a touch of Dijon mustard to create a creamy, perfectly emulsified mayonnaise with just the right balance of tangy and savory flavors. By whisking the ingredients together in stages, this recipe ensures a foolproof emulsion every time, with the option to adjust consistency with a splash of water. Seasoned simply with kosher salt and freshly ground black pepper, this versatile mayo is ideal for spreading on sandwiches, dressing up salads, or serving as a dipping sauce. With its fresh, homemade quality and week-long shelf life, "Mayonnaise by June" is destined to become your go-to recipe for a kitchen essential.

Nutriscore Rating: 45/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 12

Ingredients

• 1 large egg yolk
• 1 cup neutral oil (such as canola or sunflower oil)
• 1 tablespoon fresh lemon juice
• 1 teaspoon white vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon freshly ground black pepper
• 1 teaspoon optional water (for thinning)

Directions

Step 1

1. Separate the yolk of one large egg and place it in a medium-sized mixing bowl. Ensure no egg white is included, as it can affect the emulsification process.

Step 2

2. Add 1 teaspoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1 teaspoon of white vinegar to the bowl. Whisk until the mixture is smooth and fully combined.

Step 3

3. Start drizzling 1 cup of neutral oil very slowly into the bowl while continuously whisking. Begin with just a few drops at a time until the mixture starts to thicken and emulsify. Once an emulsion forms (it will look creamy and slightly thickened), you can increase the oil flow to a thin stream, but keep whisking vigorously.

Step 4

4. After all the oil has been added and the mayonnaise has thickened to your desired consistency, whisk in 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Adjust seasonings to taste.

Step 5

5. If the mayonnaise is too thick, whisk in up to 1 teaspoon of water to thin it out to your preference.

Step 6

6. Transfer the finished mayonnaise to an airtight container and refrigerate immediately. It will keep for up to 1 week in the refrigerator.

Nutrition Facts

Serving size	285 grams (285.0g)

Amount per serving	% Daily Value*
Calories	2100

Total Fat 242.30g	311%
Saturated Fat 18.50g	93%
Polyunsaturated Fat 0.00g
Cholesterol 185mg	62%
Sodium 418mg	18%
Total Carbohydrate 2.00g	1%
Dietary Fiber 0.20g	1%
Total Sugars 0.90g
Protein 2.80g	6%

Vitamin D 18IU	91%
Calcium 26mg	2%
Iron 1mg	3%
Potassium 44mg	1%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 99.1%

Protein: 0.5%

Carbs: 0.4%