For best results, ensure all ingredients, especially the egg yolks and oil, are thoroughly chilled before beginning the recipe. This helps to promote a stable emulsion. While a hand mixer is recommended for optimal control and texture, a stand mixer fitted with the whisk attachment can also be used. Monitor the consistency closely to prevent over-mixing. Adjust the amount of vinegar and lemon juice to suit your personal taste preferences. For a sweeter mayonnaise, add a touch more sugar; for a tangier flavor, increase the vinegar and lemon juice. Homemade mayonnaise is best consumed within 5-7 days and should always be stored in the refrigerator.
Thick 'n Tangy Mayo
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 15 mins
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SERVING20 People
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VIEWS15
Elevate your sandwiches, salads, and dips with this luxuriously thick and tangy mayonnaise. Crafted with rich egg yolks and a zesty blend of vinegar and lemon, this recipe delivers an unparalleled creamy texture and vibrant flavor that will transform your culinary creations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol41 mg
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Protein1 g
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Saturated Fat4 g
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Sodium31 mg
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Sugar0 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a chilled bowl, whisk together the egg yolks, distilled white vinegar, lemon juice, granulated white sugar, dry mustard powder, and fine sea salt until well combined. (Approximately 2 minutes)
02
Step
9 mins
Using an electric mixer on medium speed, slowly drizzle the chilled vegetable oil into the egg mixture in a thin, steady stream. It is crucial to add the oil gradually to allow for proper emulsification. (Approximately 8-10 minutes)
03
Step
3 mins
Continue beating the mixture, gradually increasing the speed to high, until the mayonnaise becomes thick, pale, and creamy. The mixture should hold stiff peaks when the beaters are lifted. (Approximately 2-3 minutes)
04
Step
1 hrs
Transfer the finished mayonnaise to an airtight jar or container. Refrigerate for at least 1 hour to allow the flavors to meld and the texture to fully set. The mayonnaise will continue to thicken as it chills. (1 hour + chilling time)
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RECIPE REVIEWS
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Please Rate
Rebecca Lueilwitz
Jun 5, 2025This is the best mayonnaise I've ever made! So much better than store-bought.
Gunnar Boyer
Jun 3, 2025The key is definitely adding the oil slowly. My first batch was a disaster, but the second was perfect!
Herbert Witting
May 16, 2025I was skeptical about making my own mayo, but this recipe is so easy to follow. I'll never buy store-bought again!
Clint Ankunding
May 7, 2025I added a pinch of cayenne pepper for a little kick. Delicious!