Homemade Mayonnaise
Creamy, rich homemade mayo made in 10 minutes or less. Perfect for sandwiches, salads, dips, or dressings.
Equipment
- - Food processor or immersion blender
- - Mixing bowl (if whisking by hand)
- Measuring spoons
Ingredients
- - 1 large egg
- - 1 tbsp Dijon mustard
- - 1 tbsp white wine vinegar or lemon juice
- - ΒΌ tsp fine sea salt
- - 1 cup safflower or vegetable oil
- - Optional: 1 tsp lemon juice
Instructions
- **Food Processor Method**
- Add egg, mustard, vinegar, and salt to processor. Blend 20 seconds.
- With machine running, slowly drizzle in oil until thick and emulsified.
- Taste and adjust with lemon juice or more salt as needed.
- **Immersion Blender Method**
- Add egg, mustard, vinegar, and salt to tall jar. Pour oil on top.
- Place blender head over egg and blend without moving for ~20 seconds.
- Once thick, move blender slowly up and down until fully blended.
Notes
- Store in fridge up to 2 weeks
- Use pasteurized eggs if concerned about raw egg safety
- Add garlic, herbs, or spices for variations
- Use pasteurized eggs if concerned about raw egg safety
- Add garlic, herbs, or spices for variations