Mayonnaise
Creamy, rich homemade mayonnaise made with egg yolks, oil, and lemon juice. Easy, versatile, and better than store-bought!
Nutrition
Calories: 94kcalFat: 10gSaturated Fat: 1g
Ingredients
With raw eggs
- 1 large egg room temperature
- 1 tablespoon Dijon mustard or yellow mustard for a milder flavor
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup 240 ml neutral oil (canola, sunflower, or light olive oil)
- Salt to taste
- Pinch of sugar or garlic powder for extra flavor Optional
With boiled eggs
- 2 hard-boiled eggs
- ½ cup neutral oil canola, sunflower, or light olive oil
- 1 tbsp lemon juice or white vinegar
- 1 tsp Dijon mustard or regular mustard
- Salt to taste
- 1-2 tbsp cold water optional, to thin
- A pinch of sugar or garlic powder for flavor balance Optional
Instructions
With raw eggs
- In a tall jar or cup (perfect for an immersion blender), add the egg, mustard, vinegar/lemon juice, and salt.
- Pour the oil gently over the top. Do not stir.
- Place the immersion blender at the bottom of the jar and blend on high without moving it for 10 seconds. Then slowly raise the blender while blending until all the oil is incorporated.
- Add more salt, vinegar, or mustard to taste. Optional: stir in a pinch of sugar for balance or a bit of garlic powder for depth.
With boiled eggs
- In a food processor or blender, add chopped boiled eggs, mustard, lemon juice/vinegar, and a pinch of salt.
- While blending, slowly drizzle in the oil until the mixture emulsifies and becomes creamy.
- If the mixture is too thick, add a bit of cold water (1 tsp at a time) to reach the desired consistency.
- Taste and adjust with more salt, vinegar, mustard, or a pinch of sugar if desired.
Notes
- Keep in an airtight container in the fridge for up to 1 week.
- Use a neutral oil. Extra virgin olive oil can become bitter if overblended.
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