| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 2 cups |
Ingredients
- 2 egg yolks*
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)
Instructions
- Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 187 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 18 mg |
| Sodium | 62 mg |
| Serving Size | 1 of 16 servings |
| Calories | 187 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 18 mg |
| Sodium | 62 mg |
Reviews
All I had on hand was olive oil but planned to make this into dijonaisse so did not think it mattered much. Prepared as directed except I used white wine vinegar and an immersion blender. As-is itwas great. Mixed in 1 more tbsp of my homemade Dijon mustard and … wow! Exactly what I was looking for. Can’t wait to taste after it has sit for a bit!
This ingredients list is a hot mess
I thought this recipe was great. I didn’t read the reviews. Didn’t want preconceived notions but historically I’ve been sensitive to the acidic components so I used half red wine vinegar and half lemon juice and it was perfect. Used Maille Dijon. Used Grapeseed oil which was what I had. Would definitely recommend!
I thought it was great! I used less vinegar due to the reviews, but realized I should’ve used it all since I had to omit the mustard, for health reasons. I’m making this forever now- no more store bought mayo!
Not what I expected
No good. Super runny and taste is ok at best.
Wow, I did it!!!
Have yet to find a better recipe than this one! Easy and delicious. I use avocado oil, BTW. Perfect for Paleo and Keto diets.
A little disappointed; my own fault. I trusted the recipe because it is Ann’s… but really way too much red vinegar taste. I should have substituted fresh lemon juice. Although I love vinegar, this makes a very tangy mayonnaise that isn’t an all-purpose product.
I have read some of the reviews for the failures and I think it is because of a couple things; you tried a recipe with vinegar when you do not like it and you did not follow the directions. In your defense the recipe could be worded better, also I think the recipe assumes people have tried to make mayo before, it could use more description for directions. I would adjust it to read – “start with 1 1/4 cups oil and once it begins to look like mayo drizzle in the rest and any extra to reach the desired consistency you want.” Depending on the size of your yolks, how heavy handed you were with the vinegar you may need more oil to reach the perfect consistency -just fyi.
Anyway moving on I did not have the oil or vinegar she uses but making mayo homemade for a couple months I knew my ingredients on hand would work just fine. I had been using a stick blender but got a processor and wanted to try this out. The stick blender did not get it thick enough for my liking.
I used apple cider vinegar (with the mother) which is much stronger that the recipe vinegar, so I used only 2 TBL. I also used avocado oil and a little melted coconut oil because I ran out of the avocado oil. It takes longer with the food processor and there are more parts to clean after but it is worth it. If you drip until it looks like mayo, then drizzle the rest it turns out perfect – Patience grasshopper!
Gave four stars because the recipe needs better wording for novice cooks.