'Only Yolk' Homemade Mayonnaise

Yolk-only mayonnaise

Full yolk mayonnaise is a rich and creamy condiment made entirely from egg yolks, offering a deeper flavor and luxurious texture compared to traditional mayo. The egg yolks provide a smooth, velvety base that emulsifies beautifully with oil, resulting in a thick and indulgent spread. Ideal for those who prefer a richer taste, full yolk mayonnaise is perfect for enhancing sandwiches, dressings, and sauces with its bold, satisfying flavor.

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Making full yolk mayonnaise

Egg yolks are full of nutrients that support overall health. They provide high-quality protein, healthy fats, and important vitamins like A, D, and E, which help with skin, eyes, and bones. Yolks also have choline, which is good for brain health, and antioxidants that protect your eyes. Plus, they offer essential minerals like iron and selenium, making them a nutritious part of your diet.

Serves:

Roughly 400 ml of mayonnaise

Time to Prepare:

20 min

Time to cook or cure:

0 min

Skill

Emulsifying

Serves:

400 ml jar of mayonnaise

Time to Prepare:

20 min

Time to cook or cure:

0 min

Skills:

Emulsifying

Ingredients & Tools

Ingredients

3 yolks
20 ml white wine vinegar
1 teaspoon salt
340 ml of olive oil ((depending on how thick you want it)

Tools

1 wide mouth jar of at least half a liter (slightly bigger is better)
wand mixer, with a high rotation!
spoon

Useful guidelines

Here are some useful guidelines for working with egg yolks in mayonnaise:

Fresh Eggs: Use the freshest eggs possible for better texture and flavor in your dishes.
Room Temperature: Let yolks come to room temperature before mixing to create smoother emulsions in sauces like mayonnaise.

Directions

Simply follow these steps in order to make ‘only yolk’ mayonnaise:

Prepare the Jar:
- Place the wide-mouth jar on a stable surface, making sure it is clean and dry.
Add the Egg Whites:
- Pour the 3 egg yolks into the jar.
Add Salt and Vinegar:
- Add 1 teaspoon of salt and 40 ml of white wine vinegar to the jar with the egg whites.
Start Blending:
- Place the wand mixer at the bottom of the jar, ensuring the blades are fully submerged in the ingredients.
Pour in the Olive Oil:
- Slowly pour in the olive oil (starting with 360 ml). Adjust the amount up to 430 ml depending on how thick you want the mayonnaise to be. The more oil you add, the thicker the mayo will become.
Blend at High Speed:
- Turn on the wand mixer at high rotation and keep it steady at the bottom of the jar for about 10-15 seconds. You’ll start to see the mixture emulsify and thicken at the bottom.
Move the Mixer Upward:
- Slowly raise the wand mixer upwards as the mixture thickens. This allows the oil to blend properly with the egg whites and other ingredients, creating a smooth and creamy mayonnaise.
Check Thickness:
- Once all the ingredients are fully combined and you’ve reached the desired thickness, stop the mixer. If the mayo is too thin, you can add a little more olive oil and blend again to thicken it.
Store or Use:
- Adjust seasoning if needed. Your egg white mayonnaise is now ready to use or store in the fridge!

Storage

Only yolk mayonnaise, made using just egg yolks, has a rich and creamy texture. Due to its high-fat content and lack of preservatives, it’s important to store it properly. After making, transfer the mayo to an airtight container and refrigerate immediately. It should be kept cold and consumed within 5-7 days for the best freshness and flavor. Avoid leaving it out at room temperature for long periods, as homemade mayo is more sensitive to spoilage than store-bought varieties.