House Mayonnaise

This house mayonnaise brings together two styles we especially enjoy: the clean, tangy character of Southern-style mayonnaise and the smoother, slightly sweeter balance of Dutch mayonnaise. Made with a neutral oil and just enough mustard and vinegar to keep it lively, it works equally well with sandwiches, deviled eggs, salads, and hot, salty frites, with a few simple variations that take it in entirely different directions.

Ingredients

• 8 oz (225 g) soybean oil
• 1 large egg yolk
• 2 tsp white vinegar
• 1 tsp apple cider vinegar
• 2 tsp water
• 1½ tsp Dijon mustard
• 3 g sugar
• 2 g table salt

Directions

Prepare the Mayonnaise

Let the ingredients stand at room temperature for about 15 minutes so they are close to the same temperature.

Add the egg yolk, white vinegar, apple cider vinegar, water, Dijon mustard, sugar, and salt to a wide-mouth pint mason jar. Pour the soybean oil over the top and allow the mixture to settle for a minute.

Place the head of an immersion blender flat against the bottom of the jar so it covers the yolk. Blend without moving the blender until a thick, pale emulsion forms around the blade. Slowly lift and tilt the blender through the remaining oil until the mayonnaise is completely emulsified and smooth.

Let the mayonnaise rest for a few minutes, then taste and adjust as needed. If it is thicker than desired, blend in cold water ½ tsp at a time until it reaches the preferred consistency.

Yield: About 1 cup (240 ml).

Notes

Preparation

• Eggs: Commercially pasteurized egg yolks are the simplest choice when raw-egg safety is a concern.
• Sous Vide Egg Treatment: To reduce the risk associated with raw egg, place refrigerated eggs in a 135°F (57°C) sous vide bath for 75 minutes, then transfer immediately to an ice bath for 10 minutes. Refrigerate until needed. This home heat treatment reduces the risk of Salmonella but is not equivalent to commercially pasteurized eggs; commercially pasteurized eggs or yolks remain the safest choice.
• Oil: Soybean oil keeps the flavor especially neutral. Refined canola oil can be substituted if preferred, although it may contribute a little more seed-like flavor.
• Immersion blender: A container only slightly wider than the blender head helps the emulsion form quickly and reliably.

Variations

• Frietssaus: For a lighter, slightly sweeter sauce for frites, blend 1–2 tsp additional cold water and 1–2 g additional sugar into the finished mayonnaise. Adjust gradually so the sauce remains creamy rather than thin.
• Southern-Style Mayonnaise: For a sharper, Duke’s-inspired mayonnaise, use 1 tbsp white vinegar, 2 tsp apple cider vinegar, and 1 tsp water in place of the base recipe’s vinegars and water. Omit the sugar and Dijon mustard, and add ⅛ tsp sweet paprika. Prepare as directed.
• Garlic Mayonnaise: Blend 1 small garlic clove, finely grated or pressed, into 1 cup (240 ml) finished House Mayonnaise. Refrigerate for at least 30 minutes before serving to allow the garlic flavor to mellow and develop.
• Curry Mayonnaise: Stir 1½ tsp mild curry powder into 1 cup (240 ml) finished House Mayonnaise. Refrigerate for at least 30 minutes before serving so the curry can hydrate and the flavors can meld. Add up to ½ tsp additional curry powder to taste for a more pronounced flavor.

Serving Suggestions

• Use as an all-purpose mayonnaise for sandwiches, burgers, deviled eggs, egg salad, potato salad, or as a base for other sauces.
• Serve the Frietssaus variation with hot, well-salted frites.

Make-Ahead & Storage

• Refrigerate promptly in a clean, covered container and keep cold. Use within 3 days, and discard it sooner if there is any question about freshness.