Go Back
Homemade Mayonnaise

Homemade Mayonnaise

A creamy condiment made from egg, oil, and acid, perfect for sandwiches, salads, and dips.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 tablespoons
Course: Condiment
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Essential Ingredients
  • 1 large egg Make sure it’s at room temperature.
  • 1 tablespoon Dijon mustard Adds tang and stabilizes the mixture.
  • 1 tablespoon white wine vinegar or lemon juice Provides acidity.
  • 1 cup neutral oil Canola or vegetable oil works best.
  • to taste salt For seasoning.
  • to taste freshly ground black pepper For seasoning.
Optional Ingredients
  • 1 clove garlic Minced for garlic aioli twist.
  • to taste fresh herbs Dill, basil, or parsley for freshness.
  • to taste paprika or cayenne pepper For a hint of heat.
  • 1 tablespoon honey or sugar To balance acidity.

Equipment

  • immersion blender
  • tall, narrow container

Method
 

  1. Gather all ingredients and ensure the egg is at room temperature.
  2. In a tall, narrow container, add the egg, Dijon mustard, and vinegar or lemon juice.
  3. Insert the immersion blender and blend for about 10 seconds.
  4. Slowly drizzle in the oil while continuing to blend until the mixture thickens, about 1-2 minutes.
  5. Season with salt and pepper, blend briefly to mix, and transfer to a clean jar.
  6. Store in the refrigerator for up to one week.

Notes

Homemade mayonnaise is best consumed within one week. Store in a clean, airtight jar.