Homemade Mayonnaise
Whip up a velvety, rich, and tangy homemade mayonnaise in just minutes using simple pantry staples.
Ingredients
- •1 large egg at room temperature
- •1 tablespoon fresh lemon juice
- •1 teaspoon Dijon mustard
- •1/4 teaspoon fine sea salt
- •1 cup neutral oil such as canola or grapeseed oil (240ml)
Instructions
- 1
Ensure all ingredients, especially the egg, are at room temperature to help the emulsion form successfully.
- 2
In a tall, narrow jar or container that fits the head of an immersion blender, combine the egg, lemon juice, Dijon mustard, and sea salt.
- 3
Pour the neutral oil directly on top of the mixture and let it settle for about 30 seconds so the oil and liquid clearly separate.
- 4
Place the immersion blender all the way at the bottom of the jar, pressing it down into the egg.
- 5
Turn the blender on high speed and hold it completely still at the bottom, watching the thick white mayonnaise begin to form and rise up.
- 6
Once most of the mayonnaise has emulsified at the bottom, slowly move the blender up and down in gentle strokes to incorporate the remaining oil at the top until completely smooth and thick.
💡 Chef tips
- Temperature is key: if your egg is cold, the mayonnaise may curdle and break.
- If your mayonnaise happens to break and stays runny, pour it out, add a fresh egg yolk to the jar, and very slowly drizzle the broken mixture back in while blending.
- Store your homemade mayonnaise in an airtight glass jar in the refrigerator for up to one week.
✅ How it should turn out
The finished mayonnaise should be thick, glossy, and smooth, offering a rich and creamy texture with a bright, tangy finish.