Why You’ll Love This
Quick Homemade Mayonnaise is creamy, fresh, and incredibly easy to make in just a few minutes. Unlike store-bought versions, homemade mayo has a richer flavor and smoother texture, and you can adjust the seasoning exactly to your taste. With just a few simple ingredients, this versatile condiment is perfect for sandwiches, salads, dips, and sauces.
Ingredients
● 1 large egg (room temperature)
● 1 cup neutral oil (such as sunflower, canola, or light olive oil)
● 1 tablespoon lemon juice or white vinegar
● 1 teaspoon Dijon mustard
● ¼ teaspoon salt
● ¼ teaspoon black pepper (optional)
Preparation Instructions
-
Prepare the Ingredients
Make sure the egg is at room temperature. This helps the mayonnaise emulsify properly. -
Add Ingredients to the Container
In a tall jar or container, add the egg, lemon juice (or vinegar), Dijon mustard, and salt. -
Add the Oil
Pour the oil on top of the other ingredients. -
Blend the Mixture
Insert an immersion blender into the jar, placing it at the bottom. -
Start Blending
Turn on the blender and keep it at the bottom for 5–10 seconds until the mixture begins to thicken. -
Lift the Blender Slowly
Slowly lift the blender upward to incorporate the remaining oil. -
Blend Until Smooth
Continue blending until the mayonnaise becomes thick and creamy. -
Taste and Adjust
Add extra salt, lemon juice, or pepper if desired. -
Serve or Store
Transfer to a jar and refrigerate until ready to use.
Kitchen Tools You’ll Need
-
Immersion blender
-
Tall jar or measuring cup
-
Measuring spoons and cups
-
Spoon or spatula
Tips
-
Use room temperature ingredients: This helps the emulsion form properly.
-
Choose a neutral oil: Oils like canola or sunflower create a classic mayonnaise flavor.
-
Add garlic: For garlic mayo (aioli), blend in a small clove of garlic.
-
Adjust acidity: Add extra lemon juice or vinegar for a tangier taste.
-
Make it thicker: Blend a bit longer or add a small amount of extra oil.
Serving Suggestions
-
Spread on sandwiches and burgers.
-
Use as a base for salad dressings or dips.
-
Mix with ketchup for a quick sauce.
-
Add to potato salad, coleslaw, or tuna salad.
Storage
Refrigerator:
Store homemade mayonnaise in an airtight container for up to 1 week.
Freezer:
Freezing is not recommended because mayonnaise can separate when thawed.
Reheating:
Mayonnaise is served cold and does not require reheating.
FAQs
1. Why did my mayonnaise not thicken?
The ingredients may have been too cold, or the oil was not blended properly.
2. Can I make mayonnaise without mustard?
Yes. Mustard helps stabilize the emulsion but can be omitted.
3. Is homemade mayonnaise safe?
Yes, if you use fresh eggs and store it properly in the refrigerator.
Conclusion
Quick Homemade Mayonnaise is a simple yet versatile condiment that elevates everyday dishes with its creamy texture and fresh flavor. With just a few ingredients and minutes of preparation, you can enjoy a delicious homemade alternative to store-bought mayonnaise.
Nutrition Information (Approximate per tablespoon)
-
Calories: 95 kcal
-
Protein: 0 g
-
Carbohydrates: 0 g
-
Fat: 10 g
-
Sugar: 0 g
-
Sodium: 70 mg
Nutrition values may vary depending on ingredients used. 🥄✨
