Clara'S Hot Homemade Mayonnaise
Creamy homemade mayonnaise with a tangy kick of vinegar and lemon, enriched with red pepper and mustard for a bold flavor, perfect for sandwiches and salads.
Ingredients
Instructions
- In a blender, beat egg yolk, then add vinegar. Beat well.
- Add dry mustard, seasoned salt, and red pepper, and mix well.
- Drop oil, one teaspoon at a time, into the egg mixture, beating constantly, until 1/4 cup of oil is used.
- Drizzle the remaining oil in slowly, beating constantly, until fully blended.
- When the mixture is thickened, add lemon juice a little at a time until well blended.
- Store in the refrigerator.
Tips & Substitutions
For a creamier texture, use a neutral oil like canola or grapeseed oil. If you prefer a tangier flavor, increase the lemon juice or vinegar slightly. To add an extra kick, consider using a pinch of cayenne pepper. Fresh herbs can also be blended in for variation. Ensure your egg yolk is at room temperature to achieve the best emulsion.
Serving Suggestions
This mayonnaise is perfect as a dip for fresh vegetables or as a spread on sandwiches, especially with grilled meats or roasted vegetables. It pairs beautifully with dishes like Hammy Corn Chowder or can be used in potato salads for a creamy twist. You can also use it as a base for dressings or sauces.
Storage & Reheating
Store the mayonnaise in a clean, airtight container in the refrigerator. It should last about a week, but always check for any changes in smell or texture before using. Avoid leaving it at room temperature for extended periods to maintain freshness. If it thickens too much, you can stir in a little warm water to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Clara'S Hot Homemade Mayonnaise contains roughly 21 calories, with 0g protein, 0g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just the yolk?
Using whole eggs can result in a different texture, but it can work. The mayonnaise may be less rich and more liquidy. If you choose to use whole eggs, blend them first, then add the oil gradually as you would with the yolk.
What can I do if my mayonnaise doesn't thicken?
If your mayonnaise doesn't thicken, it may be due to the oil being added too quickly. Try starting over with a new egg yolk and slowly incorporate the failed mixture as you add more oil. This can help salvage your mayonnaise and create a stable emulsion.
Is it safe to use raw egg yolks in mayonnaise?
Using raw egg yolks does carry a risk of salmonella. To minimize this risk, use pasteurized eggs. Alternatively, you can cook the yolk gently by whisking it over a double boiler until slightly thickened, then proceed with the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).