Homemade mayo is one of the easiest things you can make, but it does take a minute to get over how much oil is in mayo - there is a reason it tastes so good. The trick here is simple: swap out the tranditional lemon juice for a smoked vinegar. Use manuka smoked malt vinegar if you want a bold, campfire-level smoke hit, or smoky mead vinegar for something more subtle and honeyed. The result is a rich, silky mayo with a depth of flavour that's incredible on sandwiches, burgers, chips — anything. Try it in my Smoky Tuna Mayo on Sourdough recipe. For anyone in Sydney who has had 'The Rizo' sandwich from Brooklyn Deli - this was the first place I used the smoky mayo - and it's incredible. Try it out!
Ingredients
The Emulsion
- 1 whole egg, at room temperature
- 1 tablespoon smoked vinegar (manuka smoked malt or smoky mead)
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
The Oil
- 180–250 ml neutral oil (rice bran, sunflower or light olive oil)
Equipment
- Stick blender + tall narrow container, or a countertop blender
- Clean jar for storage
Method
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Combine the baseCrack the egg into a tall, narrow container (a wide-mouth jar works perfectly) or your blender jug. Add the smoked vinegar, Dijon mustard and salt.
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Add the oilPour the neutral oil on top whilst simulataneously blending. Use the full 250 ml for a thick, classic mayo. Use less — down to about 180 ml — if you prefer it lighter and slightly runnier, or if you're being health-conscious. It'll still emulsify just fine.
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Taste and adjustGive it a taste. Add a pinch more salt or another small splash of smoked vinegar if you want more punch. The smoke flavour will mellow slightly as it sits in the fridge.
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StoreTransfer to a clean jar, seal and refrigerate. Use within 5–7 days. It makes an incredible base for sandwiches, burger sauce, chip dip, or use it in my Smoky Tuna Mayo on Sourdough.
Which smoked vinegar?
Manuka Smoked Malt Vinegar — bold, deep smoke. Think BBQ, burgers, roasted meats.
Smoky Mead Vinegar — gentler smoke with a honeyed sweetness underneath. More versatile, great if you want smoke without it dominating.
Both work beautifully. Pick based on how smoky you want to go.
Smoky Mead Vinegar — gentler smoke with a honeyed sweetness underneath. More versatile, great if you want smoke without it dominating.
Both work beautifully. Pick based on how smoky you want to go.
Share your creations
I'd love to see what you make! Find me on Instagram or email me at [email protected].