Homemade Mayo
Directions
- 1Crack one whole egg into a big jar.
- 2Crack one whole egg into a big jar.
- 3Crack one whole egg into a big jar.
- 4Add one teaspoon of white wine vinegar or red wine vinegar.
- 5Add one teaspoon of white wine vinegar or red wine vinegar.
- 6Add one teaspoon of white wine vinegar or red wine vinegar.
- 7Add one teaspoon of Dijon mustard.
- 8Add one teaspoon of Dijon mustard.
- 9Add one teaspoon of Dijon mustard.
- 10Squeeze in the juice from half a lemon.
- 11Squeeze in the juice from half a lemon.
- 12Squeeze in the juice from half a lemon.
- 13Add a pinch of salt.
- 14Add a pinch of salt.
- 15Add a pinch of salt.
- 16Gently pour in one cup of canola oil, vegetable oil, or avocado oil.
- 17Gently pour in one cup of canola oil, vegetable oil, or avocado oil.
- 18Gently pour in one cup of canola oil, vegetable oil, or avocado oil.
- 19Let the mixture settle for at least 30 seconds.
- 20Let the mixture settle for at least 30 seconds.
- 21Let the mixture settle for at least 30 seconds.
- 22Place the immersion blender directly over the yolk and Dijon, keeping it flat on the bottom.
- 23Place the immersion blender directly over the yolk and Dijon, keeping it flat on the bottom.
- 24Place the immersion blender directly over the yolk and Dijon, keeping it flat on the bottom.
- 25Blend without moving the immersion blender until the mayonnaise starts to form at the bottom.
- 26Blend without moving the immersion blender until the mayonnaise starts to form at the bottom.
- 27Blend without moving the immersion blender until the mayonnaise starts to form at the bottom.
- 28Once mayonnaise starts to form, slowly bring up the immersion blender to incorporate more oil until it is thick and creamy.
- 29Once mayonnaise starts to form, slowly bring up the immersion blender to incorporate more oil until it is thick and creamy.
- 30Once mayonnaise starts to form, slowly bring up the immersion blender to incorporate more oil until it is thick and creamy.
- 31For the food processor method, start with the egg.
- 32For the food processor method, start with the egg.
- 33For the food processor method, start with the egg.
- 34Add one teaspoon of Dijon mustard.
- 35Add one teaspoon of Dijon mustard.
- 36Add one teaspoon of Dijon mustard.
- 37Add one teaspoon of white wine or red wine vinegar.
- 38Add one teaspoon of white wine or red wine vinegar.
- 39Add one teaspoon of white wine or red wine vinegar.
- 40Add juice from half a lemon.
- 41Add juice from half a lemon.
- 42Add juice from half a lemon.
- 43Add a pinch of salt.
- 44Add a pinch of salt.
- 45Add a pinch of salt.
- 46Blend these ingredients together until it emulsifies (combines with no separation).
- 47Blend these ingredients together until it emulsifies (combines with no separation).
- 48Blend these ingredients together until it emulsifies (combines with no separation).
- 49Add the oil slowly, starting with a couple of drops, and blend.
- 50Add the oil slowly, starting with a couple of drops, and blend.
- 51Add the oil slowly, starting with a couple of drops, and blend.
- 52Once that's mixed evenly, add about a tablespoon of oil at a time, blending after each addition until creamy and smooth.
- 53Once that's mixed evenly, add about a tablespoon of oil at a time, blending after each addition until creamy and smooth.
- 54Once that's mixed evenly, add about a tablespoon of oil at a time, blending after each addition until creamy and smooth.
- 55For the hand-whipped method, crack one egg into a bowl.
- 56For the hand-whipped method, crack one egg into a bowl.
- 57For the hand-whipped method, crack one egg into a bowl.
- 58Add a teaspoon of Dijon mustard.
- 59Add a teaspoon of Dijon mustard.
- 60Add a teaspoon of Dijon mustard.
- 61Add a teaspoon of white or red wine vinegar.
- 62Add a teaspoon of white or red wine vinegar.
- 63Add a teaspoon of white or red wine vinegar.
- 64Add juice from half a lemon.
- 65Add juice from half a lemon.
- 66Add juice from half a lemon.
- 67Add a pinch of salt.
- 68Add a pinch of salt.
- 69Add a pinch of salt.
- 70Whisk this until you get one smooth consistent color.
- 71Whisk this until you get one smooth consistent color.
- 72Whisk this until you get one smooth consistent color.
- 73Start adding the oil, just a drizzle at first.
- 74Start adding the oil, just a drizzle at first.
- 75Start adding the oil, just a drizzle at first.
- 76Whisk until the oil is gone (no separation), then add more oil, about a tablespoon at a time, and continue whisking until thick, smooth, and creamy.
- 77Whisk until the oil is gone (no separation), then add more oil, about a tablespoon at a time, and continue whisking until thick, smooth, and creamy.
- 78Whisk until the oil is gone (no separation), then add more oil, about a tablespoon at a time, and continue whisking until thick, smooth, and creamy.
- 79Store the homemade mayonnaise in a jar for up to 10 days or freeze it.
- 80Store the homemade mayonnaise in a jar for up to 10 days or freeze it.
- 81Store the homemade mayonnaise in a jar for up to 10 days or freeze it.
Ingredients
- 1 Whole egg
- 1 Whole egg
- 1 Whole egg
- 1 teaspoon White wine vinegar or Red wine vinegar
- 1 teaspoon White wine vinegar or Red wine vinegar
- 1 teaspoon White wine vinegar or Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon Dijon mustard
- 0.5 half a lemon Lemon juice
- 0.5 half a lemon Lemon juice
- 0.5 half a lemon Lemon juice
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
- 1 cup Canola oil, vegetable oil, or avocado oil
- 1 cup Canola oil, vegetable oil, or avocado oil
- 1 cup Canola oil, vegetable oil, or avocado oil
Equipment
Immersion blenderFood processorWhiskJarBowl
Tips
- For immersion blender, ensure the blender is directly over the yolk and Dijon, keeping it flat on the bottom until the mayonnaise starts to form before moving it.
- When using a food processor, add the oil slowly and in parts, starting with a few drops and then about a tablespoon at a time.
- When whisking by hand, ensure there is no separation; whisk until the oil is completely incorporated before adding more.