Easy Homemade Mayonnaise
Making your own Mayonnaise couldn't be easier! With an immersion blender and a few kitchen staple ingredients, you'll have a spread that tastes better than the store-bought stuff.
Servings: 16 tablespoons (1 cup)
Calories: 123kcal
Equipment
- Deli Container with lid
- Immersion Blender
Ingredients
- 1 ct. large egg
- 1 tablespoon dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder optional
- ¼ teaspoon Italian seasoning optional
- 240 milliliters neutral oil avocado, canola, etc.
Instructions
- Add your egg, dijon mustard, white vinegar, lemon juice, and seasonings to a tall deli container.
- Pour the oil on top of everything else.
- Place your immersion blender right over the egg yolk, ensuring it is fully covered.
- Turn the immersion blender on high, keeping the blender head pressed to the bottom.
- After 20-30 seconds, you should see a thick mayonnaise layer form at the very bottom of the container. This is the initial emulsion that provides stability for the rest of the mayonnaise.
- After the mayo forms at the bottom, slowly lift the immersion blender up so that the rest of the oil can incorporate.
- By now, everything should be thick and creamy. You can then taste your mayo and add any additional seasonings to your taste. Enjoy!
Notes
Tips & Tricks:
- Use pasteurized eggs to make homemade mayonnaise, to avoid a risk of salmonella.
- Mayo too thick? Add a couple teaspoons of water at a time to the container and stir/run the blender until it's thinned out.
- Mayo too thin? Add a little bit of oil, running the blender until the mayonnaise reaches your desired texture.
Nutrition
Serving: 1tablespoon | Calories: 123kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 83mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.03mg