Homemade mayonnaise is a simple and foolproof way to elevate any dish. This creamy, fresh condiment can be made in under a minute using pantry staples. It’s perfect for sandwiches, dips, and dressings, offering a healthier and tastier alternative to store-bought versions. Plus, its versatility allows you to customize it with herbs, garlic, or spices for added flavor.
Why You’ll Love This Recipe
- Ready in less than 3 minutes.
- Made with fresh, simple ingredients.
- Creamy, rich texture and balanced flavor.
- No preservatives or artificial additives.
- Customizable with endless variations!
Preparation Phase & Essential Tools
Tools You’ll Need:
- Immersion blender: Ensures quick and easy emulsification.
- Tall jar or container: The immersion blender should fit snugly into it.
- Measuring spoons: For precise measurements.
- Airtight container: For storing the mayonnaise.
Importance of Each Tool:
- Immersion blender: This is crucial for achieving the silky, emulsified texture of mayonnaise without fail.
- Tall jar: Helps the ingredients blend smoothly without splattering.
- Airtight container: Keeps the mayonnaise fresh and prevents contamination.
Ingredients
- 1 whole egg: Adds structure and richness.
- ½ tablespoon lemon juice: Provides a slight tang and helps with emulsification.
- 1 teaspoon white wine vinegar: Adds acidity for balance.
- ¼ teaspoon Dijon mustard: Enhances flavor and stabilizes the emulsion.
- ¼ teaspoon sea salt: Seasons the mayonnaise.
- 1 cup avocado oil (or light-flavored olive oil): The base for a creamy texture and light flavor.
Step-by-Step Instructions
1. Combine Ingredients
- Add the egg, lemon juice, vinegar, mustard, and salt to the jar.
- Slowly pour the oil over the ingredients, letting it settle for about a minute.
2. Start Blending
- Place the immersion blender at the bottom of the jar, covering the egg yolk.
- Turn it on and hold it steady for 10–15 seconds as the mixture emulsifies.
3. Finish Blending
- Slowly move the blender up and down to incorporate all the oil fully.
- Once the mayonnaise is creamy and thick, stop blending.
4. Store
- Transfer the mayonnaise to an airtight container.
- Refrigerate and use within one week.
Tips and Variations
- Oil Choice: Use avocado oil or light olive oil for a mild flavor. Avoid strongly flavored oils like extra virgin olive oil.
- Customization:
- Add fresh herbs like parsley or dill for a herbed mayo.
- Mix in roasted garlic for a rich, garlicky flavor.
- Try paprika or sriracha for a spicy kick.
- Stick Blender: This tool is essential for proper emulsification. Avoid whisking manually, as it is less reliable for this recipe.
- Video Tutorial: Watch a step-by-step video to ensure success!
By following these straightforward steps, you’ll have a batch of creamy, fresh mayonnaise ready to transform your meals in just minutes.
Serving Suggestions
Homemade mayonnaise is incredibly versatile and pairs well with many dishes. Here are some ideas for serving this creamy condiment:
- Sandwich Spread: Perfect for BLTs, turkey sandwiches, or grilled chicken sandwiches.
- Dipping Sauce: Use as a dip for fries, chicken tenders, or fresh veggies like carrots and celery.
- Salad Base: Stir it into potato salad, coleslaw, or tuna salad for a creamy texture and flavor.
- Dressings: Mix with a little vinegar, honey, or spices to create delicious salad dressings.
- Burger Topping: Spread it on burger buns for a rich and smooth addition to any patty.
- Deviled Eggs: Use it as a base for the filling in classic deviled eggs.
- Marinade: Combine with herbs and spices to use as a marinade for chicken or fish.
Common Mistakes to Avoid
Making mayonnaise is easy, but a few missteps can lead to less-than-perfect results. Here’s what to watch out for:
- Using the wrong oil: Avoid strong-flavored oils like extra virgin olive oil or sesame oil, which can overpower the mayonnaise. Use avocado or light-flavored olive oil for the best results.
- Improper blending technique: Always start with the immersion blender pressed firmly against the bottom of the jar. Moving it too soon can prevent proper emulsification.
- Adding oil too quickly: If using a regular blender or food processor, add the oil very slowly to allow the mixture to emulsify properly.
- Skipping fresh ingredients: Fresh eggs are essential for safety and optimal flavor, as this recipe uses raw eggs.
- Overmixing: Once the mayonnaise has thickened and emulsified, stop blending. Overmixing can break the emulsion and ruin the texture.
Side Dish Recommendations
Homemade mayonnaise is a fantastic addition to many meals. Pair it with these sides to create a complete and flavorful spread:
- Crispy Baked Sweet Potato Fries: The creamy mayo complements the natural sweetness of the fries.
- Grilled Chicken Sandwiches: Spread a dollop of mayo on the bun for added moisture and flavor.
- Fresh Veggie Platter: Use as a dip for a medley of fresh veggies like carrots, cucumbers, and cherry tomatoes.
- BLT Sandwiches: Enhance the classic bacon, lettuce, and tomato combination with a layer of creamy mayonnaise.
- Creamy Coleslaw: Mix homemade mayo with shredded cabbage and carrots for a quick side dish.
- Roasted Potato Wedges: Pair these crispy, golden wedges with mayo for a simple yet delicious side.
- Tuna or Chicken Salad: Use mayonnaise as a binder for creamy, protein-packed salads.
- Deviled Eggs: Whip up this classic party favorite by combining mayo with egg yolks and your choice of seasonings.
With these serving ideas, tips, and side dish pairings, you can make your homemade mayonnaise the star of any meal. Its versatility and creamy texture will have everyone coming back for more!
Recipe Tips
Creating the perfect homemade mayonnaise requires a few extra tips to guarantee success every time:
- Freshness is Key: Use the freshest eggs possible to ensure both safety and flavor. Pasteurized eggs are a great option if you’re concerned about using raw eggs.
- Oil Selection: Stick with neutral oils like avocado oil or light olive oil. Avoid strongly flavored oils, such as extra virgin olive oil, which can overpower the taste.
- Customize It: Personalize your mayonnaise with flavor additions:
- Fresh herbs (like parsley, dill, or basil) for herbaceous notes.
- Roasted garlic for a rich, savory flavor.
- A pinch of cayenne or paprika for a touch of heat.
- Balance the Acidity: Adjust the amount of vinegar or lemon juice to suit your taste. A little more acidity can brighten the flavor without overpowering the richness.
Storage and Reheating Instructions
Storage Tips:
- Refrigeration: Transfer the mayonnaise to an airtight container immediately after making it. Store in the refrigerator for up to 1 week.
- Avoid Contamination: Always use clean utensils to scoop out the mayo to prevent cross-contamination.
Can You Freeze It?
- Freezing is not recommended for homemade mayonnaise as the emulsion can break, leading to a separated and grainy texture.
Reheating Instructions:
- Mayonnaise is best served chilled and doesn’t require reheating. For dishes like warm potato salad, simply toss it in after warming the potatoes to preserve its creamy texture.
Frequently Asked Questions (FAQs)
1. Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender or food processor. However, when using these tools, drizzle the oil in very slowly to allow the mixture to emulsify properly.
2. What if my mayonnaise doesn’t thicken?
If the mayo fails to thicken, don’t worry! Add a fresh egg yolk to a clean jar, then slowly whisk in the broken mixture until it emulsifies again.
3. Is it safe to use raw eggs in mayonnaise?
Yes, as long as you use fresh eggs or pasteurized eggs. Pasteurized eggs are treated to eliminate bacteria, making them a safer option.
4. Can I make this recipe vegan?
Absolutely! Replace the egg with aquafaba (the liquid from canned chickpeas). It works as a great egg substitute for a vegan-friendly version.
5. What oils should I avoid when making mayonnaise?
Avoid strong-flavored oils like extra virgin olive oil, sesame oil, or coconut oil, as they can overpower the mayonnaise.
6. Why is my mayonnaise too runny?
Runny mayonnaise often occurs if the ingredients didn’t emulsify properly. Ensure the blender is pressed firmly to the bottom of the jar when you begin blending.
7. How can I make flavored mayonnaise?
Add garlic, herbs, spices, or even chipotle peppers to the mixture for a flavored twist. Blend these ingredients into the mayo during the emulsification process.
8. What dishes pair well with homemade mayonnaise?
Homemade mayonnaise pairs beautifully with sandwiches, fries, grilled vegetables, coleslaw, or as a base for salad dressings and dips.
Conclusion
Homemade mayonnaise is an easy, foolproof way to elevate your dishes with rich, creamy flavor. In just under three minutes, you can create a condiment that’s free from preservatives and customizable to your taste. Whether you’re using it as a sandwich spread, a dip for fries, or a salad dressing base, this recipe is versatile enough to meet all your culinary needs.
With fresh ingredients, the right tools, and a little practice, this mayonnaise recipe will become a kitchen staple. So, grab your immersion blender and give it a try—you’ll never go back to store-bought mayo again!
Easy Homemade Mayonnaise
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.
Notes
Fresh Eggs: Ensure eggs are fresh as this recipe uses raw eggs.
Storage: Store in an airtight container in the fridge for up to 1 week.
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