Small-Batch Homemade Mayonnaise
A small, yolk-only mayonnaise with grainy mustard, intended to yield about 100 g. Use a narrow cup that fits closely around the immersion-blender head so the emulsion can form at the bottom.
Instructions
Steps show original quantities. Use the adjusted ingredient list for your batch; times stay unchanged.
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Add to the bottom of the narrow immersion-blender cup:
- 1 large egg yolk
- 1/2 tsp (about 3 g) grainy mustard
- 2 tsp white-wine vinegar or juice of about 1/6 lemon
- 1/4 tsp (about 1.5 g) fine salt
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Gently pour 80 g neutral oil over the yolk mixture without stirring. Let it settle for a few seconds so the yolk mixture remains concentrated at the bottom.
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Place the immersion-blender head straight down and completely flat against the bottom of the cup, positioned over the yolk mixture.
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Blend on high without moving the blender. Hold it completely still for about 10-15 seconds, or until a substantial layer of thick pale-yellow mayonnaise has clearly emulsified around the blade.
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Very slowly raise the immersion blender, allowing it to gradually pull the remaining oil from the original 80 g into the established emulsion.
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Once the blender reaches the top, move it gently up and down once or twice, only until the mayonnaise is uniform. Avoid unnecessary blending.
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If the mayonnaise is too thick, add 1 tsp cold water and blend very briefly. If still too thick, add up to 1 additional tsp cold water. Taste and, if desired, adjust acidity with a small additional amount of vinegar or lemon juice.
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Transfer immediately to a small clean jar, cover, and refrigerate.
Success cues
- A thick emulsion visibly forms around the blender blade before the blender is lifted.
- Finished mayonnaise is thick, glossy, and distinctly yellow.
- Small flecks of grainy mustard remain visible.
Scaling notes
Scale the yolk, mustard, acid, salt, and oil proportionally, using a cup that keeps the initial yolk mixture under the blender head. The about-100 g yield is an estimate, not a measured final weight. Adjust optional thinning water within the 1–2 tsp starting guide and any extra acid by texture and taste. Oil totals 80 g per original batch; lifting the blender incorporates the same oil, not a second addition.
Storage
- Keep covered and refrigerated.
- Because the mayonnaise contains raw egg yolk and no commercial preservatives, plan to use it within about 3-4 days.
Development notes
- This single-yolk, 80 g oil version was developed to reduce the quantity of an earlier whole-egg, 200 g oil recipe. No evaluated batch of this version is documented, so it remains draft.
- Verify that the small volume emulsifies in the close-fitting cup, and record final yield, texture, and acid choice. The raw-yolk handling and suggested storage interval need owner review.