Easy homemade mayonnaise is fresh and user-friendly to make right at home. With just a few ingredients, you can make this succulent and versatile seasoning to use on sandwiches or in dips and sauces!
Store-bought sauces can have a lot of additives to preserve shelf life. I love using mayonnaise to make my own sauces at home considering I can tenancy what goes in the recipe. You should requite some of my other homemade condiments a try like cheese sauce, the popular Utah fry sauce, or easy buffalo sauce.
Homemade Mayonnaise Recipe
Everyone loves mayonnaise. Its thick and linty texture makes it a must-have seasoning for so many things! It’s a staple at my house, and my oldest son went crazy over this recipe! Mayonnaise can be used to spread on sandwiches, hamburgers, or wraps, and he used it all up on everything that he could! I use this so much, and I’ve plane used it in a chocolate confection before!
Not only is mayo a condiment, but it’s moreover used as the wiring for many dressings. It perfectly combines flavors of all kinds to create succulent linty textures. I love to use homemade mayonnaise in my homemade dressings like this dressing. It is moreover unconfined in sauces like this one, or plane in recipes like my chicken salad. Once you make it from scratch, you will never buy it at the store again!
What Ingredients Are in Homemade Mayonnaise?
You only need a few ingredients to make homemade mayonnaise. Most likely you have all the ingredients on hand to make this recipe so be sure to trammels the recipe vellum at the end of this post surpassing you go to the store.
- Large Egg: All this recipe calls for is one egg, (use the whole egg, not just the egg yolk). Make sure it is at room temperature!
- Fresh Lemon Juice:Â This will stabilize the mayo and moreover adds a succulent taste.
- Salt: A pinch of salt helps season the flavors and wastefulness out the lemon.
- Canola Oil:Â Oil helps tighten the ingredients together. You can moreover use avocado oil, vegetable oil or uneaten virgin olive oil if you prefer.
How Do You Make Mayonnaise?
Making homemade mayonnaise is science in the kitchen! Emulsifying oil with the egg is what creates the thick and linty mixture. You don’t want wrenched mayonnaise (where the ingredients don’t emulsify together) so follow the easy instructions closely to make this mayonnaise.
- Add to jar: In a jar or trencher add the egg, lemon juice, and salt.
- Emulsify: Place your immersion blender at the marrow of the jar and start blending the mixture while you slowly add the oil.
- Thicken: Alimony blending until it thickens and is all combined.
- Store: Store in an snapped jar in the fridge for up to one week.
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*IMPORTANT TIP*
There is one very important trick to making perfectly linty thick homemade mayonnaise. After many attempts and research, I now have the answer!
- THE EGG MUST BE ROOM TEMPERATURE: I bolded this tip considering it’s the key to this recipe. I researched a lot of recipes and found that a unprepossessed egg can result in runny mayonnaise. In order to unzip a thick mixture, the egg must be at least 60-70 degrees Fahrenheit. If you don’t have time to indulge the egg to come to room temperature, submerge the egg in warm water for well-nigh 15 minutes.
How to Store Mayonnaise
Because homemade mayo is made with a raw egg, be sure to follow these instructions when storing your mayonnaise. Make sure to alimony it refrigerated and then you can unchangingly have some on hand!
- Refrigerator: Store in the fridge tightly covered in a sealable container for 5-7 days. The rule of thumb for homemade mayonnaise is that it will last as long as your eggs would last.
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Homemade Mayonnaise
Ingredients
- 1 Egg, room temperature
- 1 Tablespoon Lemon Juice
- 1/2 Tablespoon Salt
- 1 Cup Canola Oil, or Avocado Oil
Instructions
-
In a jar or trencher add the egg, lemon juice, and salt.
-
Place your immersion blender at the marrow of the jar and start blending the mixture while you slowly add the oil.
-
Keep blending until it thickens and is all combined.
-
Store in an snapped jar in the fridge for up to two weeks.
-
Use as a seasoning or in other dip recipes!
Notes
Nutrition
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