The Ultimate Homemade Mayo Recipe
No more store-bought mayo with weird ingredients! This homemade version is SO easy and tastes incredible.
Servings 24 tbsp
Calories 91kcal
Ingredients
- 1 whole fresh large or extra-large egg taken straight out of the fridge
- 1 tbsp fresh lime or lemon juice or vinegar of your choice
- 1/4 tsp Himalayan salt
- 1 cup extra-light tasting olive oil or other neutral tasting oil
OPTIONAL ADD-INS
- 1 tbsp Dijon mustard
- 1 garlic clove peeled and coarsely chopped
- 1/4 tsp ground black pepper
Instructions
- Crack egg directly into jar. Add lemon juice and salt, as well as mustard, garlic and black pepper if using.
- Pour oil directly over egg and friends and let sit 30 seconds for ingredients to settle.
- Insert your immersion blender, making sure it makes contact with the bottom of the jar.
- Blend on high for 20 seconds WITHOUT moving the blender, until emulsion happens and mayonnaise climbs all the way to the surface.
- Slowly lift blender to surface while blending 10-15 seconds more.
- Move blender around edges to incorporate any remaining oil.
- Store covered in refrigerator up to 10 days.
Notes
- Must use light-tasting olive oil, NOT extra virgin.
- Jar must be narrow enough for immersion blender to fit snugly
- Large or extra-large eggs work best
- Mayo will thicken from bottom up during blending. Do not move blender until emulsion is almost complete.
- Use the optional add-ins for even better results: Dijon mustard acts as additional emulsifier making mayo more stable, while garlic contains compounds that aid emulsification
Nutrition
Serving: 1tbsp | Calories: 91kcal | Fat: 10g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 2mg | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.1mg