Learn how to make perfect, creamy homemade mayonnaise with a traditional Italian technique: warm oil is poured, a few drops at a time, over the egg yolks. Important: this method is traditional, but it does not guarantee that the eggs are safe. Avoid it for pregnant women, children and elderly people, or use commercially pasteurized eggs.
Info
- Difficulty: Medium
- Total time: 30 minutes
- Servings: 300 grams (approx. 10.5 oz)
Ingredients
- Egg yolks (at room temperature; ideally commercially pasteurized): 2
- Lemon juice: 1 tbsp
- Sunflower seed oil: 5.3 oz (approx. 2/3 cup) (150 g)
- Extra virgin olive oil: 3.5 oz (approx. 1/2 cup) (100 g)
- White wine vinegar: 1 and a half tsp
- Fine salt: 1/2 tsp (3 g)
Step-by-Step Instructions
- Heat the extra virgin olive oil in a small saucepan until it reaches 120°C (250°F) over low heat.
- Ensure your egg yolks are at room temperature, then place them into a tall, deep mixing bowl and add a few drops of the lemon juice.
- Begin whipping the yolks with an electric mixer at medium speed.
- Slowly pour in the hot extra virgin olive oil, just a few drops at a time, waiting until it is fully incorporated before adding more. This traditional step warms the yolks, but it does not guarantee that they are pasteurized.
- As the mayonnaise begins to thicken, gradually blend in the remaining lemon juice.
- Continue adding the sunflower seed oil in a slow, steady stream until the mixture becomes completely smooth, thick, and creamy.
- Finish by adding the fine salt and white wine vinegar, then mix for a few more seconds.
- Transfer your homemade mayonnaise to a clean bowl to serve immediately, or store it in the refrigerator.
... and now, let's enjoy!
Tips
Food safety warning: homemade mayonnaise made with raw eggs can carry Salmonella. Pouring hot oil over the yolks is a traditional method, but it has not been proven to pasteurize them. Do not serve this mayonnaise to pregnant women, children, elderly people or anyone with a weakened immune system; for them, use commercially pasteurized eggs. Keep the mayonnaise in the refrigerator at all times.
To achieve a flawless emulsion, it is crucial that all ingredients start at room temperature and that the oil is added very slowly, in a thin, continuous stream.
Additional Info
Mayonnaise is one of the most famous sauces in the world. Its origins are disputed between France and Spain—with the most popular story tracing it back to the city of Mahón on the island of Menorca. Because it contains raw egg yolks, homemade mayonnaise carries a risk of Salmonella, and several home techniques try to reduce it, like the hot-oil method used here, without any guarantee.
Substitutions & Variations
Beyond this classic version, mayonnaise can be easily customized. Try flavoring it with mustard, garlic (for a quick aioli), fresh herbs, chili flakes, curry powder, truffle oil, paprika, or citrus zest. You can also make it richer by using only extra virgin olive oil, lighter by mixing in yogurt, or entirely egg-free for a vegan alternative.
Serving Suggestions
This mayonnaise is the perfect companion for french fries, burgers, sandwiches, roasted meats, boiled or grilled fish, and fresh vegetables. It also serves as the ideal traditional base for creating other classic Italian condiments, such as tuna sauce (salsa tonnata), pink sauce, tartar sauce, or cocktail sauce.
