Smooth Dijon Mayonnaise Recipe | Creamy Gourmet Mayo for Sandwiches
This creamy Dijon mayonnaise is tangy, silky, and easy to make with pantry staples. It’s a foolproof, customizable spread that elevates sandwiches, salads, and more.
Ingredients
Ingredients
- 1 large egg yolk, at room temperature
- 1 tablespoon Dijon mustard (smooth, traditional style)
- 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)
- 3/4 to 1 cup neutral oil (grapeseed, sunflower, or light olive oil)
- 1 to 2 teaspoons water (optional, to loosen)
- Freshly ground black pepper, a few grinds
- 1 small garlic clove, grated (optional)
- 1/2 teaspoon honey (optional)
- Pinch of smoked paprika (optional)
Instructions
Instructions
- Bring all ingredients to room temperature to help the emulsion form.
- In a mixing bowl, whisk together the egg yolk, Dijon mustard, lemon juice, white wine vinegar, salt, and sugar until glossy and smooth.
- While whisking constantly, add the oil drop by drop for the first few tablespoons until the mixture thickens and lightens.
- Continue whisking and add the remaining oil in a thin, steady stream to build a stable, creamy emulsion.
- Taste at about 3/4 cup oil and adjust thickness by adding more oil for thicker mayo or whisking in 1 to 2 teaspoons water for a looser texture.
- Season with freshly ground black pepper, additional lemon juice, and salt to taste.
- For the immersion blender method, add egg yolk, Dijon, lemon juice, vinegar, salt, and sugar to a tall jar, pour the oil on top, blend from the bottom for 10 to 15 seconds until thick, then slowly raise the blender to incorporate the remaining oil and blend until smooth; season to taste.
Notes
Use neutral or light olive oil to avoid bitterness. If the mayo is too thick, whisk in cold water a teaspoon at a time; if too thin, whisk in a little more oil. To fix split mayo, start a fresh yolk with 1 teaspoon water and slowly whisk in the broken mayo. Refrigerate in a clean, airtight jar and use within 5 to 7 days. Optional add-ins: grated garlic, honey, or smoked paprika. Variations include lemon-pepper, herb garden, smoky paprika, honey-Dijon, and roasted garlic.