Homemade Mayonnaise
Homemade mayonnaise is a smooth, creamy condiment made with simple pantry ingredients and an immersion blender.
Ingredients
- 1 ¼ cup olive oil
- 1 large egg
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- 1 teaspoon dijon mustard
- 1 teaspoon white vinegar
Instructions
- Add the egg, lemon juice, honey, salt, dijon mustard, and white vinegar to a tall jar or container suitable for an immersion blender.
- Pour the olive oil on top. Let everything settle for a few seconds.
- Place the immersion blender at the bottom of the jar and blend on low speed without moving it for about 20 seconds, until the mixture starts to emulsify.
- Once it begins to thicken, slowly lift the blender to incorporate the remaining oil until smooth and creamy.
- Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Notes
- Use a Tall, Narrow Jar: This helps the immersion blender pull the egg and oil together quickly for a stable emulsion.
- Start at the Bottom: Keep the blender fully submerged at the bottom until the mayo begins to thicken before moving it.
- Room-Temperature Egg: A room-temperature egg emulsifies more easily than a cold one.
- Choose Mild Oil: Light olive oil or avocado oil prevents bitterness and keeps the flavor balanced.
- Fixing Broken Mayo: If the mayo doesn’t thicken, blend in another egg or a tablespoon of water to help it emulsify.
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