Homemade Mayonnaise
A simple and rewarding recipe for fresh homemade mayonnaise that beats store-bought versions in flavor and freshness.
Ingredients
Main Ingredients
- 1 egg 1 egg (room temperature) Ensure the egg is at room temperature for better emulsification.
- 1 tablespoon 1 Tablespoon lemon juice
- 1/2 teaspoon 1/2 teaspoon salt
- 1 cup 1 cup canola oil (or avocado oil) Can substitute with olive oil, but it will have a stronger taste.
Instructions
Preparation
- In a jar or bowl, add the egg, lemon juice, and salt.
- Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil.
- Keep blending until it thickens and is all combined.
- Store in an airtight jar in the fridge for up to two weeks.
Notes
Homemade mayonnaise is versatile; use it as a condiment on sandwiches, in salads, or as a dip. You can add herbs or spices to create different flavors. Store in an airtight container and check for changes in smell or texture before using. Best used within two weeks for optimal freshness. If it does not thicken, add another egg yolk and blend again. Go slow when adding oil for a stable emulsion.