Homemade Mayonnaise
Homemade Mayonnaise
Ingredients
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 cup neutral oil, (such as canola, grapeseed, or light olive oil)
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Place the whole large egg into a tall, narrow jar or container that is just wide enough to fit the head of an immersion blender.
⏱️ 1 min
- 2
Add the 1/2 teaspoon of salt and 1/2 teaspoon of Dijon mustard to the jar.
⏱️ 1 min
- 3
Carefully pour the 1 cup of neutral oil over the other ingredients in the jar. Try to pour it gently to keep the layers somewhat separate.
⏱️ 1 min
- 4
Add the 1 tablespoon of fresh lemon juice to the jar.
⏱️ 1 min
- 5
Insert an immersion blender into the jar, ensuring the head of the blender rests firmly at the very bottom, directly over the egg. Do not lift or move the blender yet.
⏱️ 1 min
- 6
Turn on the immersion blender and blend without moving it for about 10-15 seconds. You will observe the mixture at the bottom emulsifying and turning white and thick.
⏱️ 1 min
- 7
Once the bottom portion is emulsified, slowly and gradually lift the immersion blender up and down through the mixture. Continue blending, moving the blender head slowly from bottom to top, until all the oil is fully incorporated and the mayonnaise is thick, creamy, and uniform in consistency.
⏱️ 2 min
- 8
Taste and adjust seasoning if desired. Transfer the homemade mayonnaise to an airtight container and store in the refrigerator for up to 1 week.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Mayonnaise
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 cup neutral oil, (such as canola, grapeseed, or light olive oil)
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
Place the whole large egg into a tall, narrow jar or container that is just wide enough to fit the head of an immersion blender.
⏱️ 1 min - 2
Add the 1/2 teaspoon of salt and 1/2 teaspoon of Dijon mustard to the jar.
⏱️ 1 min - 3
Carefully pour the 1 cup of neutral oil over the other ingredients in the jar. Try to pour it gently to keep the layers somewhat separate.
⏱️ 1 min - 4
Add the 1 tablespoon of fresh lemon juice to the jar.
⏱️ 1 min - 5
Insert an immersion blender into the jar, ensuring the head of the blender rests firmly at the very bottom, directly over the egg. Do not lift or move the blender yet.
⏱️ 1 min - 6
Turn on the immersion blender and blend without moving it for about 10-15 seconds. You will observe the mixture at the bottom emulsifying and turning white and thick.
⏱️ 1 min - 7
Once the bottom portion is emulsified, slowly and gradually lift the immersion blender up and down through the mixture. Continue blending, moving the blender head slowly from bottom to top, until all the oil is fully incorporated and the mayonnaise is thick, creamy, and uniform in consistency.
⏱️ 2 min - 8
Taste and adjust seasoning if desired. Transfer the homemade mayonnaise to an airtight container and store in the refrigerator for up to 1 week.
⏱️ 1 min