Easy Homemade Mayonnaise
This quick, foolproof recipe uses pantry staples to make creamy, fresh mayonnaise in under a minute. Perfect for sandwiches, dips, and dressings!
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.
Notes
Oil Choice: Use light-tasting oils like avocado or light olive oil for the best flavor.
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.
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.