There’s nothing quite like the taste of fresh Homemade Mayonnaise. It’s creamy, rich, and incredibly easy to whip up in your kitchen.
With just a handful of ingredients, you can create a versatile condiment that elevates sandwiches, salads, and dips, making every meal feel gourmet.
Serving and Pairing Suggestions
Spread your Homemade Mayonnaise on sandwiches or wraps for an extra layer of flavor. It works wonders as a dip for crispy vegetables and fries, or you can use it in classic dishes like tuna salad or potato salad.
For an upscale touch, mix it into sauces like tartar or aioli, perfect for seafood or grilled meats.
Tips and Notes
- Choose Fresh Ingredients: Start with fresh eggs for the best flavor. If you’re concerned about using raw eggs, opt for pasteurized eggs to ensure safety.
- Select the Right Oil: A neutral oil, like canola or grapeseed, gives a classic mayonnaise taste, while olive oil adds a rich depth. Feel free to experiment with different oils to find your favorite flavor.
- Emulsification Process: Use a blender, food processor, or immersion blender. Begin with the egg and lemon juice, then slowly drizzle in the oil while blending. This method helps create a perfect emulsion, resulting in a thick, creamy consistency.
- Flavor It Your Way: Customize your mayonnaise by incorporating garlic, mustard, or fresh herbs. A splash of vinegar or a hint of hot sauce can add a delightful twist to your basic recipe.
- Storage: Store your Homemade Mayonnaise in an airtight container in the fridge. It will keep well for up to a week, but it’s best enjoyed fresh. Stir before using, as separation may occur.
Making your own mayonnaise is not just satisfying; it also allows you to control the flavors and ingredients. Enjoy the freshness and richness of this simple yet delicious condiment!
Homemade Mayonnaise
Equipment
- Blender or food processor
- Measuring cups and spoons
- Mixing bowl
- Whisk or spatula
- Airtight container for storage
Ingredients
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 cup vegetable oil
- Salt to taste
- Optional: 1 clove of garlic - finely chopped
Instructions
- In a blender or food processor, add the egg, Dijon mustard, lemon juice, and salt. You can also add the chopped garlic if using.
- Blend or pulse for a few seconds until well combined.
- While the blender or food processor is running, slowly pour in the vegetable oil through the top opening. This will allow the oil to emulsify with the other ingredients.
- Continue blending until the mayonnaise is thick and creamy.
- Taste and add more salt if needed.
- Transfer the mayonnaise to a mixing bowl.
- Using a whisk or spatula, give it a final stir to ensure all ingredients are well combined.
- Store the homemade mayonnaise in an airtight container in the refrigerator for up to one week.