Homemade Mayo

Name: Homemade Mayo
Total time: 5 min
Cuisine: American
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

Serves 1

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Homemade Mayo

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Serves 1

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.

Homemade Mayo

Serves 1

tiktok.com

Homemade Mayo

tiktok.com

Serves 1

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.