Description
Creamy homemade mayonnaise delivers pure culinary magic with just a few simple ingredients. Kitchen wizards can whip up this silky sauce in minutes, elevating sandwiches and salads with rich, tangy perfection you’ll crave.
Ingredients
Scale
Main Ingredients:
- 1 whole egg
- 1 cup (240 milliliters) avocado oil (or light-flavored olive oil)
Acid Ingredients:
- 1/2 tablespoon (7.5 milliliters) lemon juice
- 1 teaspoon (5 milliliters) white wine vinegar
Seasoning Ingredients:
- 1/4 teaspoon (1.25 grams) Dijon mustard
- 1/4 teaspoon (1.5 grams) sea salt
Instructions
- Gather fresh ingredients: egg, lemon juice, vinegar, mustard, and salt at room temperature for optimal blending.
- Select a tall, narrow jar that perfectly fits your immersion blender, ensuring precise emulsification.
- Carefully layer the ingredients, pouring oil gently on top and allowing it to rest for 60 seconds to stabilize.
- Position the immersion blender directly at the bottom of the jar, covering the egg completely, creating a seal for initial blending.
- Activate the blender and maintain a stationary position for 10-15 seconds, watching the mixture transform and thicken rapidly.
- Gradually and smoothly lift the blender up and down, integrating all ingredients into a creamy, uniform consistency.
- Check the mayonnaise’s texture, ensuring a smooth, silky appearance without separation.
- Transfer the freshly prepared mayonnaise into a clean, airtight container with a tight-sealing lid.
- Refrigerate immediately, which helps stabilize the emulsion and enhances flavor development.
- Recommended oil choices include mild avocado or light olive oil to maintain a delicate, balanced taste profile.
- Store homemade mayonnaise for up to one week in the refrigerator, always using clean utensils when serving.
Notes
- Opt for room temperature eggs to ensure smooth emulsification and prevent separation.
- Customize flavors by adding herbs like dill, garlic, or chipotle for a unique twist on classic mayonnaise.
- Use pasteurized eggs or egg alternatives if concerned about raw egg safety, such as aquafaba or silken tofu for vegan versions.
- Store homemade mayonnaise in the refrigerator for up to one week, checking for any signs of spoilage before use.
- Prep Time: 2 minutes
- Cook Time: 15 seconds
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 900 kcal
- Sugar: 0.1 g
- Sodium: 290 mg
- Fat: 100 g
- Saturated Fat: 14 g
- Unsaturated Fat: 86 g
- Trans Fat: 0 g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 2.5 g
- Cholesterol: 185 mg