Homemade Mayonnaise
Serves 1
Directions
- 1Put a whole egg, a pinch of salt, a little bit of mustard powder, some white wine vinegar, and the oil into a cup or tall jar slightly wider than a stick blender.
- 2Let the oil settle for 30 seconds.
- 3Put the blender in the jug directly over the yolk of the egg, right to the bottom.
- 4Start blending and keep the blender at the bottom of the jug for about 15 to 20 seconds while a nice thick emulsion forms.
- 5Gradually raise the blender up while still blending about an inch at a time until you have a nice thick mayonnaise.
- 6Transfer the mayonnaise to a clean bowl.
Ingredients
- 1 whole egg
- 1 pinch salt
- 0.5 tsp mustard powder
- 1 tbsp white wine vinegar
- 1 cup oil
Equipment
stick blendercuptall jarclean bowl
Tips
- Use cold-pressed seed oils for a healthier option.
- Olive oil can become bitter when blended, so use a mix of 25% olive oil and 75% other neutral oil.
- Use room temperature eggs.
- Use the correct size jug, ideally just larger than the stick blender you’re using.
- Let the oil settle for 30 seconds before blending.
- Blend at the bottom for at least 20 seconds before gradually raising the blender.
- Using dijon mustard rather than mustard powder can help create a thicker, more stable emulsion.
- Recipe is adaptable: add garlic, herbs, or swap vinegar for lemon/lime juice.
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