Best Homemade Mayonnaise Recipe for Tuna Salad
A creamy, stable homemade mayonnaise designed specifically to elevate a simple tuna salad. This recipe uses simple, fresh ingredients for a rich, clean flavor that beats any store-bought jar. It's quick to make and will transform your lunches all week.
- Prep Time: 5min
- Cook Time: 0min
- Total Time: 5min
- Yield: About 1 cup 1x
- Category: lunch
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon fine sea salt, plus more to taste
- 1 cup neutral oil (like avocado, light olive, or grapeseed), divided
Instructions
- In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, vinegar, and salt until completely smooth and slightly pale.
- While whisking constantly and vigorously, begin adding the oil drop by drop. This slow start is crucial for building a stable emulsion.
- Once the mixture has thickened after about 1/4 cup of oil, you can add the remaining oil in a very thin, steady stream while continuing to whisk until thick and pale.
- Taste and adjust seasoning with more salt or lemon juice if desired.
- Transfer to a clean jar, seal, and refrigerate. Use to make your favorite tuna salad.
Notes
If the mayo breaks, put a fresh egg yolk in a clean bowl and slowly whisk in the broken mixture drop by drop to re-emulsify. For a lighter version, fold in plain Greek yogurt at the end. Store in a sealed jar in the fridge for up to 1 week.
Nutrition
- Serving Size: 16
- Calories: 100
- Sugar: 0
- Sodium: 40
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 15