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Homemade Mayonnaise
5 mins 1-1.5 Cups
After so many failed homemade mayo attempts, I found several people suggesting the use of an immersion blender to make “foolproof mayo.” And you know what? They were right! I’ve never had a failed mayo again! Once you start making your own mayo, it opens up a world of sauce/dressing possibilities in your home cooking. And did I mention this is no fuss? The only requirement is you really have to use an immersion blender and whatever jar you’re using to make it needs to be just slightly larger than the blender stick. So, no huge jars. A wide-mouth ball jar or jelly jar just bigger than the stick will do perfectly. Go forth and fearlessly conquer your own homemade mayo!
I’m looking forward to sharing with you all of the yummy sauces and dressings that I make with this as a foundation recipe.
Ingredients
1-egg
2-3 tsp lemon juice (1/2 of a small lemon)
1-tsp Dijon mustard
1-cup light tasting oil (light olive oil, avocado, and grapeseed oil all work well)
1/2-tsp Salt
DIRECTIONS
- Add egg, lemon juice, mustard, and salt to the bottom of your narrow jar or container. I swirl mine a bit to make sure the acid starts affecting the fat in the egg. It should begin to look cloudy. Yay, Science!
- Pour oil on top of this mixture.
- Start the immersion wand at the bottom of the jar and blend, slowly pulling the wand upwards and incorporating the oil into the mayo until fully blended.
- Enjoy an unending amount of ways!
