Homemade Mayonnaise
Creamy, tangy, and ultra-fresh homemade mayonnaise made with just a few pantry staples. Perfect for dressings, dips, and sandwiches.
Ingredients
- 1 large egg room temperature
- 1 cup neutral oil e.g., avocado, sunflower, or light olive oil
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
Instructions
- In a tall jar, combine egg, lemon juice, mustard, and salt.
- Pour oil on top—do not stir.
- Place immersion blender at the bottom of the jar.
- Blend on low, keeping the blender still for 10–15 seconds, then slowly lift to incorporate oil.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the fridge.
Notes
- Use pasteurized eggs for food safety.
- Add garlic, herbs, or hot sauce for flavor variations.
- If mayo breaks, add a new egg yolk to a bowl and slowly whisk in the broken mixture.