Homemade Mayonnaise
Skip the store-bought jar and whip up this creamy, tangy, and rich homemade mayonnaise in just 5 minutes! You only need a few basic ingredients to make this kitchen staple at home.
Calories 90kcal
Cost $1.5
Ingredients
- 1 large egg room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral oil like avocado, grapeseed, or light olive oil
- Salt to taste (about 1/4 teaspoon)
Instructions
- Start with the egg: In a tall jar or mixing bowl, crack the egg and make sure the yolk stays intact.
- Add flavor: Add Dijon mustard and vinegar (or lemon juice) on top of the egg.
- Pour in oil: Gently pour in the oil. Let the mixture settle for a few seconds so the oil floats above the egg.
- Blend: Insert the immersion blender into the bottom of the jar. Turn it on and hold it still for 10–15 seconds until the mixture emulsifies. Then slowly lift the blender to incorporate the rest of the oil.
- Season: Add salt to taste and blend again briefly to combine.
- Store: Transfer to a jar and refrigerate. Use within 5–7 days.
Notes
- Room temperature is key: Use room temperature ingredients for the smoothest emulsion.
- Use a tall, narrow jar: This helps the immersion blender emulsify the mayo faster.
- Don’t skip the acid: Vinegar or lemon juice is essential to help stabilize the mixture and add tang.
- Add oil slowly (if using a food processor): If you’re not using an immersion blender, drizzle the oil in slowly while blending for best results.