Homemade Mayonnaise
Easy, creamy, delicious…
I’ve had a few fails when it comes to homemade mayonnaise. It would always turn out too runny, too strong of an oil flavor, or just downright bland. But after a little tweaking I have come to find a recipe that I absolutely love. And it takes me less than 5 minutes to make. This homemade mayonnaise will suit all your mayo needs and its free of icky additives like hydrogenated vegetable oils and high fructose corn syrup which most store-bought mayo contains.
YOU WILL NEED:
Avocado Oil: I like using avocado oil because it has a neutral flavor profile and doesn’t render a bitter aftertaste like olive oil would.
Raw Egg: If the raw egg factor of the mayo freaks you out, don’t worry. All mayonnaise has raw egg in it and the emulsification and lemon juice make it completely safe to consume.
Lemon Juice: This is going to help with the emulsification. I prefer using a fresh lemon for this recipe.
Emulsion Blender: You can try using a high-power blender like a Vitamix for this, but I just find an emulsion blender works better.
Wide Mouth Mason Jar: I like a mason jar as its easier for me to get an accurate measurement of my ingredients. The wide mouth is so that my blender can fit in the jar.
Ingredients
Instructions
- In a wide mouth mason jar, crack your egg. Do not whisk or stir.
- Careful to measure, you are going to add three times the amount of oil to egg ratio. I use my thumb against the side of the jar to measure up to the three times amount. If you find yourself second guessing this part, always do a little less oil than you think is enough. It’s better to under-add oil than over-add, otherwise you could end up with runny mayonnaise.
- Add the juice of half a lemon and your salt. You can also add mustard at this point if you so desire. I feel the mustard just gives it a little more well-rounded flavor.
- Place your emulsion blender at the bottom of the jar and blend until you begin to see mayonnaise rising in bubbles to the top of the oil. You can then start to move the blender up and down to help incorporate the rest of the oil. Blend just until the ingredients are well combined, and you should have a nice fluffy mayonnaise. This makes about 1/4 quart. You can store it in the fridge for up to two weeks. Enjoy!
