Easy Homemade Mayonnaise
Making mayonnaise at home is incredibly quick and simple! This foolproof recipe comes together in less than one minute with a stick blender and uses pantry-staple ingredients.
Servings: 12
Calories: 166kcal
Ingredients
- 1 whole egg
- ½ tablespoon lemon juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- 1 cup avocado oil or light-flavored olive oil
Instructions
Combine Ingredients:
- Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top of the ingredients, allowing it to settle for about one minute.
Start Blending:
- Place the immersion blender into the jar, ensuring it is pressed firmly against the bottom and covers the egg yolk. Turn the blender on and keep it stationary at the bottom of the jar for 10-15 seconds as the mixture begins to emulsify and thicken.
Finish Blending:
- Once the mayonnaise starts to emulsify, slowly move the blender up and down to fully incorporate all the ingredients.
Store:
- Transfer the mayonnaise to an airtight storage container and refrigerate.
Lisa's Tips
- Oil Choice: Use avocado oil or a light-flavored olive oil for the best taste. Avoid strongly flavored oils, like extra virgin olive oil, which can overpower the flavor.
- Stick Blender: A stick blender works best for this recipe and ensures proper emulsification.
- Video Tutorial: Watch the video for step-by-step guidance.
Notes
Storage: Store the mayonnaise in an airtight container in the refrigerator for up to 1 week.
Use Fresh Eggs: Because this recipe uses raw egg, ensure you’re using the freshest eggs possible and keep the mayonnaise refrigerated.
Serving Ideas: Use this homemade mayonnaise for sandwiches, dressings, or as a dip.
Use Fresh Eggs: Because this recipe uses raw egg, ensure you’re using the freshest eggs possible and keep the mayonnaise refrigerated.
Serving Ideas: Use this homemade mayonnaise for sandwiches, dressings, or as a dip.