# Homemade Mayonnaise

A simple and quick recipe for making mayonnaise at home using an immersion blender.

- Category: Drink
- Language: en

## Ingredients

- 1 pasteurized egg
- 1 cup avocado oil
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 1 tsp lemon juice
- 1 tsp red wine vinegar

## Instructions

1. Pasteurize the egg by holding it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
2. Combine the pasteurized whole egg, 1 cup of avocado oil, 1 tsp of Dijon mustard, 0.5 tsp of salt, 1 tsp of lemon juice, and 1 tsp of red wine vinegar in a jar.
3. Place the immersion blender at the bottom of the jar, ensuring it covers the yolk.
4. Hold the immersion blender down for 10 to 20 seconds.
5. Slowly work the immersion blender upwards until the mayonnaise emulsifies and thickens.
6. The mayonnaise can be stored in the fridge for a few weeks.

## Equipment

- immersion blender
- jar
- measuring spoon

## Tips

- To pasteurize an egg, hold it in water at 140°F (60°C) for 45 minutes, then transfer it to an ice bath.
- Keep the immersion blender at the bottom initially, trying to cut the yolk.
- Hold the blender down for 10-20 seconds before slowly working your way up.

## Source

- Original video: https://youtube.com/shorts/Qhc9kKx6bEg?si=jFMYNjr4f4CrWYv5
- Recipe page: https://www.cliprecipe.com/recipe/0fd77d37-2106-413a-a875-2c665ce210f1
- Extracted: 2026-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt