Recipe For A Richer Homemade Mayonnaise. Regular mayo is fine on a sandwich, but if you’re making tartar sauce or you’re in the market for something with a richer, more complex flavor. That’s where homemade mayonnaise comes in. And you don’t have to beat a whisk until your arm aches: Whipping up homemade mayo takes just a few minutes with a hand mixer. Or use a blender, if you’d like.
1 large egg yolk, at room temperature
2 tsp. cider vinegar
1 tsp. Dijon mustard
1 cup neutral-flavor vegetable oil (like canola or soybean oil) or pure olive oil (not extra-virgin)
Fresh lemon juice to taste (optional)
In a medium-small mixing bowl, combine the egg yolk with 1/2 tsp. of the vinegar, all of the mustard, and 1/4 tsp. kosher salt.
Blend with an electric hand mixer on medium-low speed until well combined. With the mixer running on medium-high or high speed, begin to very slowly drizzle in the oil. Start with just a few drops, then increase the speed at which you add the oil as the mixture becomes creamy looking and the emulsion takes hold.
Once you’ve added about half the oil, add the remaining tsp. vinegar, then continue to add the remaining oil.
When all of the oil is added, season with more salt to taste and a few drops of lemon juice, if using.
If the mayonnaise seems too thick, mix in a teaspoon or two of cold water to thin.
Cover and refrigerate if not using right away.
The mayo will thicken as it chills, so you may want to thin it a little more than you would if using immediately.
Yields about 1 cup