Mustard mayonnaise
Elevate your sandwiches and salads with this creamy mustard mayonnaise! Made with two yolks, tangy mustard, fresh lemon juice, and smooth vegetable oil, it's the perfect blend of rich and zesty flavors. Salt and pepper to taste for a customized finish. Easy to whip up and versatile for any dish!
- 01 May 2025
- Cook time 0 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Mustard mayonnaise is a tangy and rich condiment that can elevate any dish. Perfect for sandwiches, burgers, or as a dip, this recipe balances the creaminess of mayonnaise with the bold flavor of mustard. Here's a simple guide to making this delicious condiment at home.
Ingredients:
Instructions:
- Separate the egg yolks from the whites and place the yolks in a mixing bowl. Set the egg whites aside for another use.
- Gather your mustard, lemon juice, vegetable oil, and seasonings.
- In a medium mixing bowl, whisk together the egg yolks and mustard until the mixture is smooth and well combined.
- Pour in the lemon juice and continue whisking until it is fully incorporated. The acidity of the lemon juice helps to stabilize the mixture.
- Begin adding the vegetable oil slowly, just a few drops at a time, while continuously whisking the mixture. This slow addition allows the yolks to emulsify with the oil, creating a thick, creamy consistency.
- Once the mixture begins to thicken, you can add the oil in a thin, steady stream, always whisking vigorously. This gradual process is key to achieving a stable, smooth mayonnaise.
- Once all the oil has been incorporated and you have a thick mayonnaise, season it with salt and pepper to taste. Stir well to combine the seasoning evenly throughout the mayonnaise.
- If the mayonnaise is too thick, you can adjust the consistency by whisking in a small amount of warm water or additional lemon juice, a few drops at a time.
- If it's too thin, continue whisking or add a little more oil slowly until the desired thickness is achieved.
- Transfer the mustard mayonnaise to a clean, airtight container and refrigerate. It can be stored in the refrigerator for up to one week.
Tips:
- Use fresh eggs and lemon juice for the best flavor and consistency.
- Make sure all ingredients are at room temperature to ensure they emulsify properly.
- If the mayonnaise separates, try adding a few drops of warm water and whisk continuously to bring it back together.
- You can adjust the mustard and lemon juice quantities to suit your taste preferences.
Making mustard mayonnaise at home is both quick and rewarding. With just a few ingredients and simple steps, you can create a versatile condiment that adds a burst of flavor to many dishes. Enjoy your homemade mustard mayonnaise and experiment with different variations to find your perfect flavor balance.
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 33kcal | 2% |
| Protein | |
| Protein 1.70g | 1% |
| Carbohydrates | |
| Carbohydrates 0.57g | 0% |
| Fiber 0.33g | 1% |
| Sugar 0.19g | 0% |
| Fat | |
| Fat 40g | 47% |
| Saturated 3.46g | 12% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 70mg | 13% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.05mg | 0% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.51mg | 1% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 0.17ug | 0% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.35mg | 3% |
| Magnesium, Mg 4.10mg | 1% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 22mg | 1% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.24mg | 2% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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