Egg Yolk Mayonnaise with Dijon Mustard

Introduction

You make this by whisking 2 egg yolks, adding ¾ cup oil in a slow stream, and letting the emulsion build gradually. The result is a thick, sharp mayonnaise with enough mustard and lemon to work on sandwiches, in salads, or as a base for garlic or herb sauces.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 16

Ingredients

• 2 egg yolks
• 2½ teaspoons (12.5 mL) lemon juice and/or vinegar
• ½ teaspoons (2.5 mL) Dijon mustard
• ¼ teaspoons (1 mL) salt
• ¾ cup (180 mL) oil

Instructions

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute – the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
5. Keep going until the oil is whisked in.
6. Add the rest of the lemon juice, whisk to combine.
7. Add the rest of the oil in the same manner as before.
8. Keep going until all the oil is whisked in.
9. If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces.

Variations

• Change the lemon juice and/or vinegar balance to all lemon juice for a brighter, fresher finish or all vinegar for a sharper, more assertive tang.
• Change the oil to a neutral option like grapeseed or sunflower for a cleaner flavor, or use part light olive oil for a fuller, slightly fruitier mayonnaise.
• Use the final step and stir in crushed garlic for a stronger, savory spread that works well with roasted vegetables or grilled chicken.
• Add finely chopped soft herbs during the final step to turn the mayonnaise into a green sauce with a looser texture and a fresher finish.

Tips for Success

• Bring the egg yolks and oil to room temperature before you start; cold ingredients make the emulsion slower to form.
• In the step where you add the first half of the oil, keep it truly drop by drop at the beginning or the mayonnaise can split.
• After you add the first half of the lemon juice, the mixture should look slightly thicker before you continue with more oil.
• If the mayonnaise gets very thick before all the oil is in, keep whisking steadily and trust the order of the recipe; the remaining lemon juice will loosen it slightly.
• Use a medium to large bowl so you can whisk aggressively without sloshing the mixture over the sides.

Storage and Reheating

This is not a reheating recipe. Serve it cold from the fridge, or let it sit at room temperature for 5 to 10 minutes to soften slightly before using.

FAQ

What kind of oil should you use?

Use a neutral oil if you want the mustard and lemon to stand out. Strong oils can make the mayonnaise taste bitter or heavy.

Can you use only lemon juice or only vinegar?

Yes. All lemon juice gives you a fresher, citrus-forward mayonnaise, while all vinegar gives you a sharper, more traditional tang.

What should you do if the mayonnaise does not thicken?

The usual cause is adding the oil too quickly. Start over with a fresh egg yolk in a clean bowl, then whisk the broken mixture into it a few drops at a time.

Can you make this with pasteurized eggs?

Yes. Pasteurized egg yolks work the same way and are a practical choice for a raw mayonnaise.