How to Make Mayonnaise by Hand

Mayonnaise is one of those homemade staples that most people end up buying at the shop, but it’s actually really simple to make it at home.

Animal fats can be used in mayonnaise, but when it’s refrigerated the consistency will be too solid, so you may need to bring it to room temperature before using. Melted bacon fat is wonderful in mayonnaise, especially for potato salad, but for the best consistency I like to use macadamia oil or sunflower oil. Olive oil can also be used, but its flavour can be too strong sometimes.

Most mayonnaise recipes are made in a food processor, but I make mine by hand, this means less washing up, and that it’s easier to make smaller batches.

How to Make Mayonnaise by Hand

Equipment

a medium or large mixing bowl
a whisk or fork
a tea towel

Ingredients

1 very fresh egg yolk
1 tablespoon lemon juice (or 2 teaspoons vinegar)
1 teaspoon apple cider vinegar
2 teaspoons water
1/4 teaspoon of raw honey (optional)
1 teaspoon dijon mustard (optional)
a few grinds of black pepper
macadamia oil, avocado oil, or sunflower oil, around 1/3 to 1/2 a cup
salt, to taste
anything else you’d like, e.g. capers, smoked paprika, chipotle powder, fresh herbs, chopped pickled cucumbers, garlic…

Method

Start with the freshest egg yolk you can find, from a healthy pasture-fed chicken. Whisk together the egg yolk, lemon juice, vinegar, water, honey, mustard and pepper and pinch or two of salt in a bowl with at least 1 litre capacity.

Make a nest with the tea towel on the bench, and put the bowl in it, tilted to the side by around 45 degrees, make sure the bowl is secure enough that it won’t move while you’re whisking in it – you won’t have a spare hand to hold onto the bowl. Start whisking and while you’re whisking very slowly drizzle in a tiny bit of the oil and make sure it’s fully mixed in before adding any more.  Continue to add oil in a thin stream until you think there’s enough in there, after you’ve finished adding the oil, continue to whisk for 30 seconds or so. Taste the mayonnaise, and add any extra salt or flavourings.

Homemade mayonnaise will thicken in the fridge. It will keep for around a week.