Classic Homemade Mayonnaise
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 people
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Calories
197 kcal
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Course
Condiments
Classic Homemade Mayonnaise
Description
This mayonnaise preparation requires placing all ingredients including an egg, an extra yolk, lemon juice, white wine vinegar, kosher salt, onion powder, optional Dijon mustard, and safflower oil in a narrow vessel for blending. An immersion blender is used starting at the bottom to combine the egg components and oil into an emulsion by moving the blender up and down until the mixture thickens to mayonnaise consistency.
The flavor is mild and creamy with subtle tang from lemon and vinegar, customizable by the addition of Dijon mustard or adjusting acid. Using safflower oil ensures a neutral base without overpowering flavor. The process emphasizes gentle blending rather than vigorous mixing to achieve proper emulsion.
This homemade mayonnaise stores refrigerated for up to a week but is not ideal for freezing. Caution is advised for raw egg consumption by those with weakened immune systems.
Ingredients
- 1 large egg
- 1 large egg yolk
- 1 teaspoon lemon juice fresh
- ½ teaspoon white wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- 1 teaspoon Dijon mustard optional
- ¾ cup safflower oil plus another 2 tbsps (See NOTES)
Instructions
- Place all ingredients in a vessel just large enough to fit the immersion blender.
- Place blender all the way in, so the blades are touching the bottom of the vessel.
- Turn on the blender, and gently move it upwards, so the egg and egg yolk are incorporated, and the oil and egg begin to emulsify.
- Continue, gently moving up and down, until thick. Will keep in the fridge for up to one week.
Notes
- Visual instruction can be referenced in the associated video.
- Use safflower, avocado, or grapeseed oil for a neutral taste and successful emulsification.
- Homemade mayonnaise keeps refrigerated up to one week and is not recommended for freezing.
- Those with compromised immunity should avoid consuming raw eggs used in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 197kcal | 10% |
| Carbohydrates | 0.2g | 0% |
| Protein | 1g | 2% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 13mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 0.05g | 0% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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