Easy Homemade Mayonnaise
Easy Homemade Mayonnaise Recipe
Making mayonnaise at home is simple and rewarding. With just a few ingredients, you can create a fresh and creamy condiment that tastes so much better than store-bought versions. Whether you spread it on sandwiches, add it to dressings, or use it as a dip, homemade mayonnaise can elevate your meals. This easy homemade mayonnaise recipe is perfect for anyone looking to add a personal touch to their cooking.
Why Make This Recipe
There are several reasons to make your own mayonnaise. First, you can control the ingredients. Store-bought mayonnaise often contains preservatives and artificial flavors. When you make it at home, you can use fresh ingredients that you trust. Second, homemade mayonnaise is customizable. You can adjust the flavors to suit your taste. Add more lemon juice for tanginess, or a bit of sugar for sweetness—whatever you prefer. Lastly, it’s a fast process. You can whip up a batch in just a few minutes, ensuring that you always have creamy mayonnaise on hand.
How to Make Easy Homemade Mayonnaise
Making mayonnaise from scratch is straightforward. Here’s how you can do it in no time.
Ingredients:
- 1 large egg
- 1 Tbsp Dijon mustard
- 1 Tbsp white vinegar
- 1/2 Tbsp lemon juice (plus more to taste)
- 1/4-1/2 tsp fine sea salt (or added to taste)
- 1/2 tsp sugar (optional)
- 1 cup extra light olive oil (or other neutral oil like canola, avocado, or sunflower oil)
Directions:
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Combine Ingredients: In a tall container, such as a mason jar, add the egg, Dijon mustard, vinegar, lemon juice, and salt.
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Pour the Oil: Pour the oil over the top of the ingredients and let it rest for 15 seconds so the ingredients can settle.
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Blend: Insert the immersion blender into the container, touching the bottom. Start blending without moving the blender for about 10 seconds until the mixture begins to emulsify. Slowly lift and tilt the blender to incorporate the rest of the oil. Continue blending until thick and creamy.
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Taste and Adjust: Taste the mayonnaise. Add more lemon juice, sugar, or salt to balance the flavors, if desired. Transfer the mayonnaise to a clean, airtight container. Refrigerate and use within 1 week.
How to Serve Easy Homemade Mayonnaise
You can use homemade mayonnaise in various ways. It’s perfect for spreading on sandwiches and burgers, incorporating into salad dressings, or serving as a dip for fresh veggies or fries. The creamy texture and rich flavor make it an ideal addition to many dishes.
How to Store Easy Homemade Mayonnaise
Store your homemade mayonnaise in a clean, airtight container in the refrigerator. It is best to consume it within one week to ensure freshness. Always use a clean utensil to scoop out the mayonnaise to prevent contamination.
Tips to Make Easy Homemade Mayonnaise
- Use fresh, room temperature eggs for the best emulsion.
- Adjust the amount of lemon juice or vinegar based on your taste preference.
- For a thicker mayo, add less oil in the beginning.
Variation
You can add spices, herbs, or garlic to create flavored mayonnaise. For example, try adding garlic powder or freshly chopped herbs like dill or basil for a special twist.
FAQs
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Can I use any type of oil?
- Yes, you can use any neutral oil, such as canola, avocado, or sunflower oil.
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What if my mayonnaise isn’t thickening?
- Make sure you’re using a room temperature egg, and blend starting from the bottom without moving the blender for the first 10 seconds.
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Can I use a regular blender instead of an immersion blender?
- Yes, you can use a regular blender. Just be cautious about adding the oil slowly to ensure proper emulsification.
With this simple recipe, you’ll never go back to store-bought mayonnaise! Enjoy your homemade goodness!
Easy Homemade Mayonnaise
Ingredients
Main Ingredients
- 1 large large egg Use a fresh, room temperature egg for best results.
- 1 Tbsp Dijon mustard
- 1 Tbsp white vinegar
- 1/2 Tbsp lemon juice (plus more to taste) Adjust based on taste preference.
- 1/4-1/2 tsp fine sea salt (or added to taste)
- 1/2 tsp sugar (optional) For sweetness, if desired.
- 1 cup extra light olive oil (or other neutral oil) Can use canola, avocado, or sunflower oil.
Instructions
Preparation
- In a tall container, such as a mason jar, add the egg, Dijon mustard, vinegar, lemon juice, and salt.
- Pour the oil over the top of the ingredients and let it rest for 15 seconds so the ingredients can settle.
- Insert the immersion blender into the container, touching the bottom. Start blending without moving the blender for about 10 seconds until the mixture begins to emulsify. Slowly lift and tilt the blender to incorporate the rest of the oil. Continue blending until thick and creamy.
- Taste the mayonnaise. Add more lemon juice, sugar, or salt to balance the flavors, if desired. Transfer the mayonnaise to a clean, airtight container.
- Refrigerate and use within 1 week.
