Directions
- 1Crack one whole egg into a big jar.
- 2Add one teaspoon of white wine vinegar or red wine vinegar.
- 3Add one teaspoon of Dijon mustard.
- 4Squeeze in the juice from half a lemon.
- 5Add a pinch of salt.
- 6Gently pour in one cup of canola oil, vegetable oil, or avocado oil.
- 7Let the mixture settle for at least 30 seconds.
- 8Place the immersion blender directly over the yolk and Dijon, keeping it flat on the bottom.
- 9Blend without moving the immersion blender until the mayonnaise starts to form at the bottom.
- 10Once mayonnaise starts to form, slowly bring up the immersion blender to incorporate more oil until it is thick and creamy.
- 11For the food processor method, start with the egg.
- 12Add one teaspoon of Dijon mustard.
- 13Add one teaspoon of white wine or red wine vinegar.
- 14Add juice from half a lemon.
- 15Add a pinch of salt.
- 16Blend these ingredients together until it emulsifies (combines with no separation).
- 17Add the oil slowly, starting with a couple of drops, and blend.
- 18Once that's mixed evenly, add about a tablespoon of oil at a time, blending after each addition until creamy and smooth.
- 19For the hand-whipped method, crack one egg into a bowl.
- 20Add a teaspoon of Dijon mustard.
- 21Add a teaspoon of white or red wine vinegar.
- 22Add juice from half a lemon.
- 23Add a pinch of salt.
- 24Whisk this until you get one smooth consistent color.
- 25Start adding the oil, just a drizzle at first.
- 26Whisk 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.
- 27Store the homemade mayonnaise in a jar for up to 10 days or freeze it.
Ingredients
- 1 Whole egg
- 1 teaspoon White wine vinegar or Red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 half a lemon Lemon juice
- 1 pinch Salt
- 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.
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