Description
This easy homemade mayonnaise is rich, creamy, and comes together in minutes using an immersion blender and a few simple ingredients. Fresher and more customizable than store-bought, it’s perfect for sandwiches, dips, and dressings.
Ingredients
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper (optional)
- 3/4 cup light olive oil
Instructions
- Place the egg, lemon juice, Dijon mustard, salt, and pepper into a tall container or bowl.
- Pour the olive oil on top without stirring.
- Insert the immersion blender so the blade rests at the bottom. Blend for about 15 seconds without lifting the blender to emulsify.
- Slowly raise the blender as the mayonnaise thickens, continuing to blend until smooth, creamy, and fully emulsified.
- Transfer to a clean jar or airtight container and refrigerate until ready to use.
Notes
- Use room-temperature ingredients for best emulsification.
- Fresh eggs are essential; use pasteurized eggs for added safety.
- Customize with garlic, herbs, or spices for different flavors.
- If mayo separates, let it rest and blend again or start a new batch with one egg and slowly incorporate the broken mayo.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
