All the pre-made mayonnaise I could find had soybean or canola oil and lemon juice as ingredients. When I was a child my mom used to make mayo from scratch so I decided to give it a try. It was so easy! I used sunflower oil and olive oil and it does have a distinct sunflower taste. I saw some recipes that used melted coconut oil instead of sunflower oil so I will try that next time! The recipe I based mine off of did not require any added lemon juice which was a bonus. The texture turned out perfect: nice and thick.
- 1 large egg yolk (from a pasteurized egg)
- 1 tablespoon white wine vinegar or champagne vinegar
- Kosher salt
- 1/2 cup sunflower seed oil or grape seed oil or coconut oil melted
1/2 cup extra-virgin olive oil
Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
Dump the bowl with the yolk mixture into the bowl for your Kitchen Aid Mixer. Put on whisk attachment.
Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking on high constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.