Description
This Easy Homemade Mayonnaise Recipe is quick, simple, and uses just a few basic ingredients. With an immersion blender, you can have fresh, creamy mayonnaise in minutes!
Ingredients
Units
Scale
- 1 whole egg
- 1/2 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1 cup avocado oil or light-flavored olive oil
Instructions
- Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.
- Place your stick blender in the jar and press it firmly to the bottom, making sure it’s covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.
- Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
- Stir the mayonnaise and place in an airtight storage container in the refrigerator.
Notes
- Jar Size Matters: Use the narrow jar that came with your immersion blender for best results. A wider jar may prevent proper emulsification.
- Immersion Blender Only: This recipe is specifically designed for an immersion blender. Regular blenders or food processors won’t work effectively.
- High Speed is Key: Start blending on the highest speed setting to ensure the egg and oil emulsify properly.
- Oil Choice: Use a high-quality, light-flavored oil like avocado oil. Avoid extra-virgin olive oil (strong flavor) and low-quality industrial seed oils (canola, grapeseed, etc.)
- Egg Safety: If you’re concerned about raw egg, use a pasteurized egg or consider using an egg substitute.
- Storage: Homemade mayonnaise should be stored in the refrigerator and consumed within 5-7 days.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100kcal
- Sugar: 0g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
