Homemade Mayonnaise
A creamy, rich homemade mayonnaise that’s quick and easy to make, perfect for sandwiches, dips, and dressings.
Ingredients
Main ingredients
- 1 large Egg Provides creaminess and structure.
- 1 tablespoon Lemon juice Adds brightness and preserves freshness.
- 0.5 teaspoon Salt Enhances flavor and balances the richness.
- 1 cup Canola oil or avocado oil Ensures a smooth blend and healthy fats.
Instructions
Preparation
- Gather your ingredients: one egg at room temperature, one tablespoon of lemon juice, and half a teaspoon of salt, along with one cup of canola or avocado oil.
- Ensure all ingredients are at room temperature for the best emulsion.
- Get a tall container to blend the mayonnaise; a jar that just fits the head of your immersion blender works best.
Cooking/Assembly
- Place the egg, lemon juice, and salt in your container.
- Pour in the canola or avocado oil, making sure it settles atop the egg mixture.
- Insert the immersion blender, resting it on the bottom of the jar and turn it on, blending until the mixture starts to emulsify and thicken.
- Slowly lift the blender upwards, incorporating the oil as you go, and blend for about 30 seconds to achieve a thick consistency.
Serving
- Once the mayonnaise is thick and creamy, taste and adjust seasoning if necessary.
- Transfer the mayonnaise into a clean container for storage or immediate enjoyment.
- Chill in the fridge for about 30 minutes for optimal flavor. Use as a spread, dip, or dressing.
Notes
Use fresh, quality eggs for the best flavor and texture. Store in an airtight container in the fridge for up to 7 days. Not recommended to freeze.