Homemade Mayonnaise
This homemade mayonnaise is much more flavorful and healthier than store-bought versions. It is easy to make and only requires a few ingredients.
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.
Notes
- To make a healthier version, you can substitute the vegetable oil with olive oil.
- For a spicier mayonnaise, add a dash of hot sauce or a pinch of cayenne pepper.
- You can also add different herbs and spices to customize the flavor, such as basil, dill, or paprika.
- If the mayonnaise is too thick, you can thin it out with a little bit of water or milk.
- Make sure to use fresh eggs and store the mayonnaise in the refrigerator at all times.