Easy Homemade Mayonnaise
User Reviews
4.8
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Prep Time
3 mins
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Total Time
3 mins
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Servings
12 servings
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Calories
166 kcal
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Course
Condiments
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Cuisine
American
Easy Homemade Mayonnaise
Description
The recipe creates mayonnaise by combining a whole egg with acid components—lemon juice and white wine vinegar—plus Dijon mustard and sea salt for flavor. Avocado oil is added slowly to the mixture, which is emulsified using an immersion blender pressed firmly to the bottom of the jar. This technique allows the oil to incorporate gradually, thickening the mixture into a stable emulsion.
The mayonnaise produced has a smooth and creamy consistency with a mild tang from the citrus and vinegar, balanced by the mustard's depth and saltiness. Avocado oil contributes a light flavor and healthy oils without overpowering the blend.
It's important to keep the blender stationary initially to encourage emulsification before moving it gently to combine fully. The finished mayonnaise can be stored airtight in the refrigerator and used as a base for sauces, dressings, or as a spread.
The recipe video and additional notes provide further tips, including recommended avocado oil brands to achieve optimal results.
Ingredients
- 1 egg whole
- ½ tbsp lemon juice
- 1 tsp white wine vinegar
- ¼ tsp Dijon mustard
- ¼ tsp salt sea salt
- 1 cup avocado oil or light-flavored olive oil
Instructions
- Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.
- Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.
- Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
- Stir the mayonnaise and place in an airtight storage container in the refrigerator.
Notes
- Use the immersion blender tips carefully: keep it pressed firmly at the bottom of the jar for the first 10-15 seconds to ensure proper emulsification before moving it.
- Choose a mild-flavored oil like avocado oil to keep the mayonnaise taste delicate.
- Store homemade mayonnaise in an airtight container in the refrigerator and use within a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 166kcal | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 54mg | 2% |
| Potassium | 5mg | 0% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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