Homemade Mayonnaise

Homemade mayonnaise is so simple, I can’t imagine ever buying another jar of mayo. It’s superior to store-bought in every way I can think of, and cheaper to boot! Even if you’re a person who doesn’t like mayo, I suggest you give this recipe a try and then decide. Just think of it as a hollandaise sauce, except you use oil instead of butter. You can also personalize the recipe and make your mayo unique by adding lavender, garlic, rosemary, thyme, dill, and even horseradish! All you have to do is make a flavored-oil (heat the oil with the product you want to flavor it with, let it cool to room temp, and strain it) and then use it in your mayonnaise recipe.

I use my immersion (or stick) blender whenever I make mayonnaise. I’ve written about immersion blenders before, and I highly recommend you go out and purchase one (you can get one for around $25). I would imagine that it’s possible to use a food processor or a blender, but I would drizzle the oil in slowly instead of adding it all at once.

Check out the video at the end of the post and see how easy it is to make.

Prep Time: 1 minute
Cook Time: Zero
Difficulty: Very Easy
Notes: I suggest using a neutral oil, such as cannola, but feel free to use any oil you have on hand. If you want to use olive oil, I suggest using a “light” version instead of extra virgin, which tends to have a stronger flavor.

Ingredients:

1 cup oil
1/8 tsp dijon mustard
1/8 tsp salt
1 teaspoon lemon juice or vinegar, or any combination (I like to use apple cider vinegar)
1 egg yolk

Procedure:

Combine all the ingredients except the oil in a measuring cup (or the beaker included with your immersion blender), then insert the immersion blender. Slowly pour the oil over it and wait for it to settle over the original ingredients (remember, oil and vinegar tend to not mix well, so the oil will settle on top), about 5 – 10 seconds. Blend for 15-20 seconds, then start moving the blender up and down to ensure you get all of the oil incorporated and stop when it reaches the desired consistency. The mayo will be a bit tangy at first, but it will mellow out after a few hours in the refrigerator.

Leave the mayonnaise on the kitchen counter, at room temperature, for at least one hour (two is better). Don’t worry about bacteria or spoilage, there is plenty of acid in the mayo to kill anything that would harm you. Then place in a glass jar and refrigerate for up to two weeks (mine rarely lasts that long).

Buen Provecho!