Mother'S Homemade Mayonnaise
Creamy homemade mayonnaise with a tangy lemon flavor and subtle spice, perfect for sandwiches, salads, or as a dip, suited for any home cook seeking fresh condiments.
Ingredients
Instructions
- Beat the egg yolk in a bowl.
- Add Wesson oil a few drops at a time, beating until the mixture begins to thicken.
- Then add the oil more rapidly, alternating with lemon juice.
- Add salt, dry mustard, sugar, and red pepper while beating.
- Pour the mayonnaise into a covered jar.
- Refrigerate before serving.
Tips & Substitutions
For a thicker mayonnaise, ensure your egg yolk is at room temperature before starting. If you prefer a lighter texture, you can use half olive oil and half Wesson oil. If you're out of dry mustard, a teaspoon of Dijon can be a flavorful substitute. Remember to drizzle the oil slowly to achieve the right emulsion. For a zesty twist, try adding a bit of garlic or herbs.
Serving Suggestions
This homemade mayonnaise pairs beautifully with sandwiches, salads, or as a dip for fresh vegetables. Use it as a base for dressings or add herbs for a flavorful twist. It complements dishes like roasted vegetables or even as a spread for burgers. For a delightful treat, consider serving it alongside Chocolate Chip Puff Cookies for dessert.
Storage & Reheating
Store any leftover mayonnaise in a covered jar in the refrigerator for up to one week. Always use a clean utensil to scoop out the mayonnaise to prevent contamination. If it thickens too much after chilling, you can whisk in a teaspoon of lemon juice to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Homemade Mayonnaise contains roughly 829 calories, with 41g protein, 7g carbohydrates, and 71g fat. It is an excellent source of protein (82% of the Daily Value), iron (66% of the Daily Value), and vitamin A (65% of the Daily Value), and a good source of vitamin C.
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?
Yes, using a whole egg can create a different texture and flavor. The mayonnaise will be lighter and fluffier, but be cautious as it may not emulsify as well. If you choose this route, blend the egg and oil starting at a low speed, then increase as it thickens.
What can I do if my mayonnaise doesn't thicken?
If your mayonnaise isn't thickening, it may be due to adding the oil too quickly. You can salvage it by starting with a new egg yolk in a clean bowl and slowly whisking in the unthickened mayonnaise. This should help re-emulsify the mixture.
Is it safe to eat homemade mayonnaise?
Yes, homemade mayonnaise is safe to eat as long as you use fresh, properly stored eggs and practice good hygiene. However, pregnant individuals, young children, and those with compromised immune systems should use pasteurized eggs for added safety.
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).