Homemade Mayonnaise
Print recipe| Prep time | 5 minutes |
| Allergy | Egg |
Ingredients
- 1 Large egg
- 1 teaspoon mustard (dijon is traditional, but you can also use yellow or spicy brown)
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar, lemon juice, or lime juice (or a combination)
- freshly ground pepper (optional)
- 250ml oil (a neutral oil like grapeseed-my choice, canola, or safflower is traditionally used, but you can use olive oil if you don't mind the strong flavor)
Note
I like to make this in a pint-sized Mason jar so I can just stick on a lid and put it in the fridge!
Directions
| Step 1 | |
| Break the egg into a pint-sized Mason jar (if you don't have one, you can do this in a tall drinking glass that's wide enough to fit your blender into). Add the mustard, salt, lemon or lime juice or vinegar, and pepper (if using). Pour the oil over. | |
| Step 2 | |
| Stick the immersion blender into the jar, making sure that it completely covers the egg. Turn the blender on the top speed. Hold it in the bottom of the jar until you see the mixture begin to emulsify, then SLOWLY move it to the top of the mixture. You may have to move the blender up and down a few times to fully incorporate the oil and reach the thickness that you want. | |
| Step 3 | |
| Lid the jar or scrape the mixture into a storage container. Refrigerate and use within a week. | |
