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Mayonnaise

Print Recipe
A jar with mayonnaise and a spoon, and an immersion blender on a wooden background.
Cook Time:1 minute
Total Time:1 minute

Equipment

  • 1 Immersion blender
  • 1 Jar that comes with the immersion blender Optional
  • 1 Cup
  • 1 Wide mouth jar Optional

Ingredients

  • 1 Egg whole
  • 1 cup Neutral oil Avocado oil
  • ½ Juiced lemon or 1 tbsp of lemon juice or white vinegar
  • ½ tsp Mustard
  • ¼ tsp Salt

Instructions

  • Crack 1 egg into a wide-mouth jar, carefully keeping the yolk intact (this is crucial!). Add ½ a juiced lemon, ½ tsp of mustard, and ¼ tsp salt. Finally, pour in 1 cup of oil and let it settle for about a minute.
  • Place your immersion blender directly over the egg yolk and press it to the bottom of the jar. Turn the blender on high and hold it steady.
  • This part is key, slowly move the blender up to ensure all the ingredients are fully emulsified. It should take about 1 minute to get to the top of the jar.
  • Transfer the mayonnaise to an airtight container, or use it immediately in your favorite recipe. Homemade mayo will keep in the fridge for about one week.

Notes

  • Be sure to use a jar that fits the immersion blender really tightly. This way the egg yolk won't escape the blender. Preferably use the jar that comes with the immersion blender or a wide-mouth mason jar.
  • Don't use a food processor or normal blender, for the same reason as hereabove.
  • Use a neutral-tasting oil, otherwise, you won't taste anything else than the oil you've added.
  • If you don't feel comfortable with using a raw egg you can also use a pasteurized one.
  • Need more than one cup of mayonnaise? Just double the recipe if needed.
Servings: 1 cup