Easy Homemade Mayonnaise
A quick homemade mayonnaise made by emulsifying an egg, Dijon mustard, vinegar, lemon juice, oil, salt, and optional sugar using an immersion blender.
Equipment
- tall container (e.g., mason jar)
- Immersion Blender
Ingredients
Ingredients
- 1 large egg
- 1 TbspDijon mustard
- 1 Tbspwhite vinegar
- 1/2 Tbsplemon juice plus more to taste
- 1/4-1/2 tspfine sea salt or added to taste
- 1/2 tspsugar optional
- 1 cupextra light olive oil or other neutral oil (e.g., canola, avocado, or sunflower oil)
Instructions
Instructions
- In a tall container (e.g., a mason jar) add 1 large egg, 1 Tbsp Dijon mustard, 1 Tbsp white vinegar, 1/2 Tbsp lemon juice (plus more to taste), 1/4–1/2 tsp fine sea salt (or to taste), and 1/2 tsp sugar (optional).
- Pour 1 cup extra light olive oil over the top of the ingredients. Let the container sit undisturbed for 15 seconds so the ingredients settle.
- Insert an immersion blender into the container so the blender head is touching the bottom. Start blending while keeping the blender stationary for about 10 seconds, until the mixture begins to emulsify.
- Slowly lift and tilt the blender to incorporate the rest of the oil. Continue blending and moving the blender up and down as needed until the mayonnaise is thick and creamy.
- Taste the mayonnaise and add more lemon juice, sugar, or salt to balance the flavors if desired. Blend briefly to combine any added seasonings.
- Transfer the mayonnaise to a clean, airtight container. Refrigerate and use within 1 week.
Notes
In the small bowl of a food processor, add the egg, Dijon, vinegar, lemon juice, salt, and sugar, and process for 15 seconds.
With the food processor running, slowly add the oil, just a small drizzle at a time, until about 1/4 of the oil is added. This step is important for the emulsification process to work properly so the mayo doesn’t break.
Gradually increase the oil stream until the mayonnaise is fully thickened. Taste and adjust the seasoning with lemon juice, salt, and sugar if needed.
With the food processor running, slowly add the oil, just a small drizzle at a time, until about 1/4 of the oil is added. This step is important for the emulsification process to work properly so the mayo doesn’t break.
Gradually increase the oil stream until the mayonnaise is fully thickened. Taste and adjust the seasoning with lemon juice, salt, and sugar if needed.