Homemade Mayonnaise
Equipment
- 1 immersion blender,
Ingredients
- 1 cup olive or avocado oil
- 1 egg, at room temperature
- 1 pinch salt
- 1 tsp. lime juice
- 1 tbsp. white vinegar
- 1 tsp. Dijo mustard
Instructions
- Place one egg at the bottom of a tall, narrow container. Then add oil and the other ingredients. Using an immersion blender, blend these ingredients at the bottom of the container for about 20 seconds until well combined.
- Gradually add the oil in a slow, steady stream while continuing to blend. Continue blending until all the oil is incorporated and the mayonnaise reaches your desired consistency of mayonnaise, thick and fluffy.
- Season with salt to taste, and feel free to add herbs, garlic, or spices for additional flavor.
- Homemade mayonnaise can be stored in the refrigerator for up to a week.
Notes
Note: It’s important to ensure that your egg is at room temperature, as this helps achieve a smoother emulsion. Experimenting with different oils or adding a touch of honey or sriracha can also result in unique and delicious variations.