Making mayonnaise at home is a quick and easy process that results in a rich and creamy condiment. With just a few simple ingredients, you can create fresh mayonnaise that’s perfect for sandwiches, salads, and dips. Here’s how to make mayonnaise from scratch.
Ingredients
- 1 large egg (at room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar or lemon juice
- 1 cup neutral oil (such as vegetable, canola, or light olive oil)
- Salt to taste
Instructions
1. Combine the ingredients: In a tall container or a mixing bowl, add 1 large egg, 1 tablespoon of Dijon mustard, and 1 tablespoon of white vinegar or lemon juice.
2. Blend: Using an immersion blender, regular blender, or food processor, blend the ingredients together until well combined.
3. Add the oil: With the blender running, slowly drizzle in 1 cup of neutral oil. It’s important to add the oil gradually to allow the mixture to emulsify and thicken.
4. Continue blending: Keep blending until the mixture thickens to your desired consistency. If the mayonnaise is too thick, you can add a teaspoon or two of water to thin it out.
5. Season: Taste the mayonnaise and add salt to your liking. You can also adjust the acidity by adding more lemon juice or vinegar if desired.
6. Store: Transfer the mayonnaise to a clean jar or container with a lid. Homemade mayonnaise can be stored in the refrigerator for up to one week.
** If desired, pasteurize your eggs before using by heating them in water at 140oF for 3 minutes
Enjoy your homemade mayonnaise as a spread on sandwiches, a base for dressings, or a dip for vegetables!
Aprile's Kitchen 