Homemade Mayonnaise

This recipe makes mayonnaise at home in minutes. Make this mayo with whole eggs for easy prep, and use a stick blender for a fail-proof and creamy, rich texture every time.

Course Appetizer

Cuisine American

Prep Time 10

Servings cup

Calories 1330kcal

Author Subhasmita

Ingredients

1 large Egg at room temperature
1 cup Neutral flavoured Oil (ref note 1)
1 teaspoon Dijon Mustard
1 tablespoon Lemon Juice
½ teaspoon Salt
½ teaspoon Sugar (optional) ( ref note 2)

Instructions

In a glass jar or a glass container with a narrow bottom, add Egg, mustard, lemon juice, salt, sugar (if using), and oil in the given order.
Place a stick blender in the jar with the blade of the blender touching the bottom of the jar. Press the on button and pulse for 10-15 seconds without moving the blender.
Once you see the mixture start to emulsify (thicken), move the blender up and down, pressing the pulse button at the same time to mix all the ingredients.
Scrap the bottom and side of the jar with a spatula to bring everything together.
If not using immediately, store in an airtight container and store it up to a week.

Notes

Use avocado oil/ neutral flavoured oil or light flavoured olive oil. Avoid unrefined extra virgin olive oil as it will give a bitter taste.
Sugar is optional and you will not find any recipe using it. Personally, I prefer adding sugar as it gives a nice balance.
Don’t use a larger/wider jar. Make sure the width of the jar bottom is just a little wider than the head of the blender.
This recipe will not work in a food processor.

Nutrition