Mayonnaise (Oil to Egg Yolk)

1 (≈ 20 g)

Egg yolk (large) — Must be at room temperature; cold yolks emulsify poorly and increase breakage risk

150–200 ml

Neutral oil — Grapeseed, sunflower, or light-flavoured olive oil; extra-virgin alone can turn bitter at high volume

1–2 tsp

Acid (lemon juice or white-wine vinegar) — Added in two stages: half at the start to lower pH and firm the emulsion; half at the end to brighten

0.5 tsp

Dijon mustard — Optional but standard in French mayo — adds secondary emulsifiers and flavour

0.5 tsp

Fine salt — Dissolve in the acid phase before adding oil

Whisk yolk, salt, mustard, and half the acid in a bowl (or blender) until combined and slightly thickened. Begin adding oil drop by drop, whisking constantly — the first 30–40 ml are critical; the emulsion must be established before oil can be added in a thin stream. Once the mixture is thick and pale, add remaining oil in a slow, steady stream. Finish with remaining acid, taste, and adjust salt. For a blender or immersion blender, combine all ingredients except oil, then pour oil in a thin stream with the motor running.

• Bring yolks to room temperature (20–30 min on the counter) before starting — cold fat and cold protein emulsify reluctantly.
• The first 2–3 tablespoons of oil are the most critical: add them one drop at a time while whisking continuously to establish the emulsion matrix.
• If the mayo breaks (oil pools on top), start a fresh yolk in a clean bowl and slowly whisk the broken mayo into it as if it were new oil.
• Using extra-virgin olive oil for the full volume produces a bitter, green-tinged mayo; blend 25% EVOO with 75% neutral oil for flavour without bitterness.
• A pinch of sugar or a drop of honey balances the acid and rounds out the flavour without making it perceptibly sweet.
• Homemade mayo keeps 3–5 days refrigerated; raw yolk means it should never be left at room temperature longer than 2 hours.

• Aïoli

  Provençal variant: raw garlic is pounded into the yolk before emulsification; purists omit mustard entirely

• Rouille

  Saffron, garlic, and piment d'Espelette stirred into a mayo base; the traditional accompaniment to bouillabaisse

• Tartar Sauce

  Mayo base with capers, cornichons, shallot, and parsley; 1:1 mayo to mix-ins for balance

• Chipotle Mayo

  Blended chipotle in adobo whisked into finished mayo; goes with tacos, tortas, and grilled corn

• Kewpie-style Mayo

  Japanese variant uses rice vinegar and only yolks (no whole egg), giving a richer, slightly sweeter result

• Vegan Mayo (Aquafaba)

  Replaces yolk with 30 ml aquafaba; emulsification occurs via chickpea proteins; same oil volume applies

• Classic Vinaigrette (3:1 Oil to Acid)

  The unstable precursor — vinaigrette shares the same oil-and-acid ingredients but lacks the yolk that makes emulsification permanent

• Hollandaise (Butter to Egg Yolk)

  The warm counterpart: yolk emulsifies fat at high temperature instead of cold

• Tahini Sauce (Tahini to Lemon to Water)

  An emulsified sauce that achieves similar creaminess through tahini proteins rather than egg lecithin

1. 1.On Food and Cooking: The Science and Lore of the Kitchen — Harold McGee
2. 2.Ratio: The Simple Codes Behind the Craft of Everyday Cooking — Michael Ruhlman
3. 3.Modernist Cuisine at Home — Nathan Myhrvold & Maxime Bilet
4. 4.Larousse Gastronomique — Prosper Montagné (ed. 2009)

Confidence: high