Homemade Mayonnaise
A creamy condiment made from egg, oil, and acid, perfect for sandwiches, salads, and dips.
Equipment
- immersion blender
- tall, narrow container
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.
Instructions
- Gather all ingredients and ensure the egg is at room temperature.
- In a tall, narrow container, add the egg, Dijon mustard, and vinegar or lemon juice.
- Insert the immersion blender and blend for about 10 seconds.
- Slowly drizzle in the oil while continuing to blend until the mixture thickens, about 1-2 minutes.
- Season with salt and pepper, blend briefly to mix, and transfer to a clean jar.
- Store in the refrigerator for up to one week.
Notes
Homemade mayonnaise is best consumed within one week. Store in a clean, airtight jar.