Simple Recipes for Every Day
Homemade Mayonnaise
- Serves: 4
- Prep Time: 5 min
- Cook Time: 0 min
Ingredients
- 1 large egg, room temperature
- 1 garlic clove, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- 1 teaspoon lemon zest, optional
- 2 teaspoons lemon juice, (from 1 lemon)
- ¾ cup neutral oil, (we like extra light tasting olive oil, safflower or grapeseed oil)
Ingredients
- 1 large egg, room temperature
- 1 garlic clove, grated
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- 1 teaspoon lemon zest, optional
- 2 teaspoons lemon juice, (from 1 lemon)
- ¾ cup neutral oil, (we like extra light tasting olive oil, safflower or grapeseed oil)
Method
In a (16 ounce) wide-mouth Mason jar add in order, the egg, garlic, Dijon, salt, lemon zest (if using), lemon juice, then pour in the oil.
With the immersion blender in the OFF mode, place the blade at the bottom of the jar, holding it straight up. Turn the immersion blender on low, keeping the blade at the bottom of the jar until the mayonnaise starts to come together, about 30 seconds. Once the mayonnaise begins to form, slowly raise the immersion blender up to the top of the oil line. Once you have reached the top, move the blade slowly up and down for 30-60 seconds until the remaining oil has been incorporated and a thick consistency has been achieved.
Store refrigerated in an airtight container for up to 1 week.