Homemade Mayonnaise
Making homemade mayonnaise isn't at all difficult. In a couple of minutes, you'll have fresh delicious mayonnaise. It's so easy, you'll never buy store-bought again!
Ingredients
- whole egg, fresh and at room temperature
- 1 cup olive oil, light
- 1/2 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon salt
Instructions
- Add all ingredients to the jar that came with your stick blender.
- Let the ingredients settle for a couple of minutes.
- Place the stick blender inside the container (firmly on the bottom). Make sure the head of the stick blender covers the egg yolk.
- Turn the stick blender on and don't move it for 10-15 seconds.
- As the mayonnaise starts to emulsify, you can move the stick blender up and down to combine the ingredients.
- Remove the stick blender, give your mayonnaise a stir and it's ready to use.
Notes
- To make aioli, add three crushed garlic cloves. If you want a more milder garlic taste, roast them first in their skins with a little oil, then add with the other ingredients.
- If you don't have the jar that came with your stick blender, use a tall but thin mason jar instead. If you do, ensure it's a snug fit between your blender and jar. This maximises the success you have as it enables the egg and oil to emulsify slowly.
- Store your mayonnaise in a sealed container in the refrigerator for up to 5 days.
- Freezing mayonnaise will cause it to split so this is not recommended.
- If your mayonnaise does split, add one more egg yolk into the jar and blend it. This will recombine all ingredients which also results in a thicker texture.