Homemade Mayonnaise
A simple and customizable recipe for creamy homemade mayonnaise that enhances your dishes with fresh flavor.
Ingrédients
Main Ingredients
- 1 large egg Make sure it is at room temperature.
- 1 tablespoon Dijon mustard Can be substituted with other types of mustard.
- 1 tablespoon white wine vinegar or lemon juice Use either for a fresh taste.
- 1 cup vegetable oil Neutral oil works best, but you can use olive or avocado oil.
- to taste none Salt Adjust to your preference.
Instructions
Preparation
- Gather your ingredients on a clean workspace.
- Ensure the egg is at room temperature.
- Measure out the Dijon mustard, vinegar or lemon juice, and vegetable oil.
Mixing
- In a bowl, combine the egg, Dijon mustard, and your choice of vinegar or lemon juice.
- Blend thoroughly using an immersion blender until fully smooth and well combined.
Emulsification
- With the blender running, slowly drizzle in the oil.
- Start with just a few drops and gradually increase the flow as you continue blending.
Thickness Check
- Keep blending until the mixture thickens and turns a pale yellow color (about 1-2 minutes).
Seasoning
- Taste your Homemade Mayonnaise and adjust salt as needed.
Storage
- Transfer the mayonnaise into a clean jar or container.
- Store in the refrigerator.
Cleanup
- Rinse the immersion blender immediately and soak in warm soapy water.
Notes
Homemade mayonnaise can last up to a week in the refrigerator. Avoid reheating. For a vegan version, use aquafaba instead of eggs.