Everyday Sandwich Mayo Recipe | Classic Creamy Spread for Lunches
A quick, foolproof homemade sandwich mayo that’s creamy, balanced, and brighter than store-bought. Perfect as an everyday spread for sandwiches, wraps, and more.
Ingredients
Ingredients
- 1 large egg yolk (room temperature)
- 1 cup neutral oil (canola, grapeseed, avocado, or light olive oil)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1 teaspoon white wine vinegar
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/4 teaspoon sugar (optional, balances tang)
- 2–3 teaspoons cold water (for thinning, if needed)
Instructions
Instructions
- In a medium bowl, whisk together the egg yolk, Dijon, salt, and sugar.
- While whisking constantly, add the oil drop by drop for the first few tablespoons until the mixture thickens and becomes glossy.
- Increase to a thin, steady stream of oil, whisking continuously, until all the oil is incorporated and the emulsion is thick.
- Whisk in the lemon juice and vinegar, then taste and adjust salt and acidity as needed.
- If a softer, more spreadable texture is desired, whisk in 1–3 teaspoons cold water to loosen.
- Alternatively, for a blender method, add egg yolk, Dijon, salt, sugar, lemon juice, and vinegar to a narrow jar or blender cup, then pour in the oil and let it settle with most oil on top.
- With an immersion blender at the bottom, blend and slowly raise the blender head as the emulsion forms, or blend on low in a standard blender while streaming in the oil until thick and smooth.
- Thin with cold water to desired consistency and adjust seasoning to taste.
Notes
Use room-temperature ingredients for easier emulsification. Start very slowly when adding oil to establish a stable emulsion. Adjust lemon, vinegar, and salt to suit your sandwich fillings. To fix a broken mayo, whisk 1 teaspoon Dijon with 1 tablespoon water in a clean bowl and slowly whisk in the broken mayo. Store in a clean, airtight jar in the refrigerator for up to 1 week; use pasteurized eggs for extra safety. Makes about 1 cup, enough for 8–10 sandwiches.