Homemade Mayo Recipe
This homemade mayonnaise recipe delivers a creamy, rich, and tangy condiment made with simple ingredients like egg, Dijon mustard, lemon juice, garlic, and avocado oil. Using an immersion blender, this quick and easy method creates a smooth and flavorful mayo that can be stored in the fridge for up to two weeks, perfect for sandwiches, dressings, and dips.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: Approximately 1 cup 1x
- Category: Condiment
- Method: Blending
- Cuisine: American
Ingredients
Scale
Mayonnaise Ingredients
- 1 whole large egg
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- 1 cup avocado oil (or other neutral oil)
- ½ teaspoon salt
Instructions
- Prepare the jar and initial ingredients: Using a large mouth jar or glass, add the whole egg, lemon juice, and Dijon mustard. Make sure the immersion blender can fit fully inside the jar so that it reaches the ingredients to ensure proper emulsification.
- Add remaining ingredients and let settle: Remove the immersion blender, then add the minced garlic, salt, and pour in the avocado oil. Let the mixture rest for one minute to start combining the ingredients slightly before blending.
- Emulsify the mixture: Insert the immersion blender and process on high speed. As the mixture begins to emulsify, gently tilt the blender to one side and slowly lift it toward the surface to fully blend and thicken the mayonnaise. This emulsification process should take approximately one minute.
- Store the mayonnaise: Transfer the freshly made mayo into a covered container and store it in the refrigerator. It will keep fresh and flavorful for up to two weeks.
Notes
- Use a fresh, pasteurized egg for food safety.
- If you prefer a less garlicky flavor, reduce the garlic clove quantity.
- Avocado oil works well for its neutral taste and health benefits, but other neutral oils like canola or grapeseed oil can also be used.
- Ensure the immersion blender fully reaches the ingredients to successfully emulsify the mayo.
- Do not overblend as it may separate; blending for about one minute is sufficient.
- Homemade mayo should be refrigerated and consumed within two weeks.
Keywords: homemade mayonnaise, mayo recipe, easy mayonnaise, white sauce, homemade condiment, immersion blender mayo, avocado oil mayo
Find it online: https://flavorsbymaya.com/homemade-mayo-recipe/
