Homemade Mayonnaise

Name: Homemade Mayonnaise
Ingredients: 1 egg; 1 tbsp white wine vinegar; 1 pinch salt; 0.5 tsp mustard powder; 1 cup oil; 0.75 cup cold pressed sunflower oil; 0.25 cup olive oil

Serves 1

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Homemade Mayonnaise

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Serves 1

Directions

1Add all the ingredients (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; it will keep in the fridge for about a week.

Ingredients

1 egg
1 tbsp white wine vinegar
1 pinch salt
0.5 tsp mustard powder
1 cup oil
0.75 cup cold pressed sunflower oil
0.25 cup olive oil

Equipment

stick blendercupjugclean bowltall jar

Tips

Use room temperature eggs.
Use the correct size jug, ideally just larger than the stick blender you’re using.
Let the oil settle before blending.
Blend at the bottom for at least 20 seconds before raising the blender.
Using dijon mustard rather than mustard powder can also help give you a thicker, more stable emulsion.
You can add any manner of flavourings, such as garlic and herbs, or swap out the vinegar for lemon or lime juice.

Homemade Mayonnaise

Serves 1

tiktok.com

Homemade Mayonnaise

tiktok.com

Serves 1

Directions

1Add all the ingredients (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; it will keep in the fridge for about a week.

Ingredients

1 egg
1 tbsp white wine vinegar
1 pinch salt
0.5 tsp mustard powder
1 cup oil
0.75 cup cold pressed sunflower oil
0.25 cup olive oil

Equipment

stick blendercupjugclean bowltall jar

Tips

Use room temperature eggs.
Use the correct size jug, ideally just larger than the stick blender you’re using.
Let the oil settle before blending.
Blend at the bottom for at least 20 seconds before raising the blender.
Using dijon mustard rather than mustard powder can also help give you a thicker, more stable emulsion.
You can add any manner of flavourings, such as garlic and herbs, or swap out the vinegar for lemon or lime juice.