---
comments: true
tags:
  - sauce
  - cooks-illustrated
---
# :egg: Mayonnaise

![Mayonnaise](../assets/images/mayonnaise.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 24 | 10 minutes |

## :salt: Ingredients

- :egg: 1 large egg
- :sake: 4 tsp white wine vinegar
- :hotdog: 0.5 tsp Dijon mustard
- :salt: 0.75 tsp salt
- :candy: 0.25 tsp sugar
- :oil_drum: 1.5 cups vegetable oil

## :cooking: Cookware

- 1 food processor
- 1 rubber spatula
- 1 airtight container

## :pencil: Instructions

!!! note

    See [Tofu Mayonnaise for a vegan alternative][1]

!!! note

    Do not substitute olive oil for the vegetable oil; the mayonnaise will turn out bitter.

### Step 1

Process egg, white wine vinegar, Dijon mustard, salt, and sugar in food processor until combined, about 5 seconds. With
processor running, slowly drizzle in vegetable oil until emulsified and mixture is thick, about 2 minutes. Scrape down
sides of bowl with rubber spatula and continue to process 5 seconds longer. Transfer to airtight container and
refrigerate until ready to use. (Mayonnaise can be refrigerated for up to 1 week.)

## :link: Source

- <https://www.cookscountry.com/recipes/11467-easy-homemade-mayonnaise>

[1]: <./tofu-mayonnaise.md>