Super Easy Mayo From Scratch



If you've never made mayonnaise from scratch, you absolutely have to try this recipe! You can use a regular blender, but an immersion blender is even easier.

If you want to watch a video to see how to do this, click here: https://www.youtube.com/watch?v=-CVYVFj1vmQ

You can use two egg yolks instead of one whole egg, but the whole egg works just fine and I don't particularly want a couple of egg whites sitting around in my fridge. (And you know I am not going to waste them!)

My recipe uses both lemon juice and white vinegar. You can use all one or the other. You can substitute apple cider vinegar or white wine vinegar. If you don't have Dijon mustard, you can use dry mustard powder or another type of mustard. The flavor of your mayo will change with these substitutions, but the basic process will work just the same. You can substitute a small amount of olive oil, but don't use all olive oil for this recipe. The flavor will be overpowering. Bacon fat is another fantastic addition--substitute as much as you like for the avocado oil.

If you are using the immersion blender, you can add all the ingredients at once OR you can add the oil a little at a time. I have made this recipe both ways and it works fine either way--AS LONG AS YOU DON'T OVER-BLEND.  I have also messed up this recipe by taking too much time. The longer you blend, the warmer your mixture grows. The heat and the over-blending will break the emulsion. Your mayo is still edible, but it will be runny and curdled-looking. Not optimal!

Start with cold ingredients, straight out of the fridge. This will help your mayo stay thick. Refrigerate your mayo once it is made, and store for one week max. 

Ingredients:

1 whole egg
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
black pepper, to taste
1/2-1 cup avocado oil (this is a very bland, neutral oil)

Add all the ingredients except oil to a clean, wide-mouthed jar. Use immersion blender to blend together very briefly. Add about a TB of oil and blend for one second. Repeat. Once you have a couple of spoonfuls of oil blended, add the rest of the oil in a very thin stream while blending nonstop. As soon as the mixture looks thick and white, STOP BLENDING! You might not add all the oil. This is fine. If you keep blending, the mayo will break. The entire process takes about a minute!

Use your mayo on sandwiches, salads, or just eat with a spoon! (HA HA! Just kidding! Or am I?) Keep your mayo in the fridge and use within one week.

Comments