Homemade Mayo Recipe

Introduction

Making your own mayonnaise at home is easier than you might think and yields a fresh, creamy condiment perfect for sandwiches, salads, and dips. This simple recipe uses everyday ingredients and an immersion blender to create a smooth, flavorful mayo in minutes.

Ingredients

• 1 whole large egg
• 1 Tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 1 clove garlic (minced)
• 1 cup avocado oil (or other neutral oil)
• ½ teaspoon salt

Instructions

1. Step 1: In a large mouth jar or glass that fits your immersion blender, add the egg, lemon juice, and Dijon mustard. Make sure the mixture reaches the blades of the blender to ensure proper emulsification.
2. Step 2: Remove the blender, then add the minced garlic, salt, and pour in the oil. Let the mixture sit for 1 minute to start combining before blending.
3. Step 3: Insert your immersion blender and blend on high. Once it begins to emulsify, gently tilt the blender to the side and slowly move it upward to fully blend all ingredients. This should take about 1 minute.
4. Step 4: Transfer the mayonnaise to a covered container and store it in the refrigerator.

Tips & Variations

• For a milder taste, use light olive oil or grapeseed oil instead of avocado oil.
• To add more flavor, try mixing in chopped fresh herbs or a pinch of smoked paprika after blending.
• If you don’t have an immersion blender, a regular blender can also work, but blend carefully to avoid over-whipping.

Storage

Store your homemade mayo in a sealed container in the refrigerator for up to 2 weeks. Always use clean utensils to avoid contamination. If the mayo separates or develops an off smell, discard it. Bring mayo to room temperature and whisk gently before using if it has thickened in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mayonnaise without raw egg?

Yes, you can substitute raw egg with pasteurized egg products or use recipes designed for egg-free mayonnaise, such as those based on aquafaba.

Why is my mayonnaise not emulsifying?

Mayonnaise fails to emulsify if the oil is added too quickly or if the ingredients are not at room temperature. Be sure to add the oil slowly and keep the blender blades fully submerged for the best results.

Homemade Mayo Recipe

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★★★★★

5 from 63 reviews

• Author: Aiden
• Total Time: 6 minutes
• Yield: About 1 cup 1x
• Diet: Low Fat

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Description

This creamy homemade mayo recipe uses simple ingredients like egg, Dijon mustard, lemon juice, garlic, and avocado oil to create a fresh and flavorful condiment. Made effortlessly with an immersion blender, this mayonnaise is perfect for sandwiches, dressings, and dips, and can be stored in the fridge for up to two weeks.

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Ingredients

Scale 1x2x3x

Basic Ingredients

• 1 whole large egg
• 1 Tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 1 clove garlic, minced
• 1 cup avocado oil (or other neutral oil)
• ½ teaspoon salt

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Instructions

1. Prepare Ingredients: Using a large mouth jar or glass that fits your immersion blender, add the whole egg, lemon juice, and Dijon mustard. Make sure the immersion blender blades are fully submerged in the ingredients to ensure proper emulsification.
2. Add Remaining Ingredients: Remove the blender and add the minced garlic, salt, and pour in the avocado oil. Let the mixture sit for one minute to allow the ingredients to slightly combine before blending.
3. Emulsify the Mayonnaise: Insert the immersion blender and blend on high. Once you notice the mixture starting to emulsify, gently tilt the blender to the side and slowly move it upward to fully blend all the oil and ingredients together into a creamy mayonnaise. This process should take about one minute.
4. Store: Transfer the mayo into a covered container and refrigerate. It can be stored safely in the fridge for up to two weeks.

Notes

• Use a fresh, high-quality egg to reduce any risk of salmonella when consuming raw eggs.
• Avocado oil is preferred for its neutral flavor and health benefits, but other neutral oils like grapeseed or light olive oil can be used.
• If the mayonnaise separates, try blending again or adding a teaspoon of warm water to help re-emulsify.
• Adjust salt and lemon juice to taste after blending for the perfect balance.
• The garlic can be omitted or adjusted according to preference for a milder mayo.

• Prep Time: 5 minutes
• Cook Time: 1 minute
• Category: Condiment
• Method: Blending
• Cuisine: American

Keywords: homemade mayo, mayonnaise recipe, easy mayo, healthy mayo, avocado oil mayo, immersion blender mayo, no preservative mayo