Mayonnaise might seem like one of those things that isn’t worth the trouble of making yourself since it’s so readily available on any grocery store shelf. But there’s something truly special about homemade mayonnaise. Not only is it surprisingly easy to make mayonnaise at home, but the homemade stuff offers superior taste and control over ingredients. I find it fun and rewarding to make, too. Plus, despite how easy it is to make, it really impresses people.
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Why You’ll Love Homemade Mayonnaise
Homemade mayo boasts a rich flavor that store-bought varieties often lack. The egg yolk makes it super creamy, luxurious, and satisfying, and freshly squeezed lemon juice lends a bright acidity that cuts through the richness perfectly.
And let’s not forget the flexibility! You’re in complete control of the ingredients, allowing you to customize the flavor profile to your liking. Want a touch of heat? Add a dash of cayenne pepper or a squirt of sriracha. Want more flavor? Add curry powder or garlic. The possibilities are endless.
Ingredients You Need
You only need a few ingredients to make mayonnaise and you likely have all of them already.
- Egg: The star of the show! Opt for a fresh, cage-free egg for the best results. While many mayonnaise recipes call for only the egg yolk, I like to use the whole egg. It makes the process simpler since there’s no need to separate the egg, and it adds volume, giving your mayonnaise a lighter whipped texture.
- Ground mustard: This adds a subtle earthiness and depth of flavor. It also acts as an emulsifier, helping to bind the oil and water together. You can substitute Dijon mustard if you like.
- Kosher salt: This is essential for enhancing the other flavors and balancing the overall taste.
- Lemon juice: Freshly squeezed lemon juice adds a touch of acidity and brightness, balancing the richness of the egg and oil.
- Avocado oil: You can use other types of oil, but I prefer using avocado oil to make mayonnaise because it has a neutral flavor that allows the delicate flavors of the egg and lemon to shine through. If you don’t have avocado oil, you can use another oil like olive oil, just make sure it has a light flavor so it doesn’t overpower your mayonnaise.
How to Make It
Making your own mayo is surprisingly quick and easy. Here’s a simplified version of the instructions:
- Grab a jar that fits your immersion blender comfortably. Crack the egg into the jar, taking care not to break the yolk.
- Add the ground mustard, salt, and lemon juice to the jar.
- Now comes the magic! Slowly drizzle in the avocado oil while blending with your immersion blender. Start with just a few drops at first and gradually increase the flow as the mixture thickens.
- Keep blending until the mayo reaches a desired consistency – creamy and thick. You can gently move the blender around the jar as it thickens.
- Give your masterpiece a taste! Feel free to adjust the seasoning with additional salt or lemon juice as needed.
And voila! You’ve just whipped up a batch of delicious, homemade mayonnaise in less than five minutes.
What to Serve It With
The beauty of homemade mayo lies in its versatility. It’s obviously the perfect condiment to slather onto a sandwich. It pairs perfectly with anything from classic BLTs to grilled cheese and veggie wraps. You can also use it to make sandwich fillers like Bacon and Egg Salad or tuna salad.
Or use your homemade mayo as a base for dipping sauces or spreads. Add chopped herbs, spices, or roasted vegetables for a flavor explosion. It makes a great dip for fried shrimp, zucchini fries, or sweet potato fries.
Ditch the store-bought salad dressings and create your own masterpiece using your homemade mayo as a base. Add lemon zest, fresh herbs, or a touch of honey for a unique and flavorful dressing.
Dollop your homemade mayo on grilled fish, roasted vegetables, or even an omelet for a touch of creamy richness and bright acidity.
Homemade Mayonnaise
Ingredients
- 1 large egg at room temperature
- 1 cup avocado oil
- 1/2 teaspoon ground mustard
- Pinch of salt
- 1/2 lemon juiced
Instructions
- In a jar, wide enough to fit your immersion blender, crack egg, making sure the yolk doesn’t break.
- Add ground mustard, salt, and lemon juice.
- Slowly add in the avocado oil.
- Place the immersion blender at the bottom of the jar, making sure the blender covers the whole yolk.
- On high, Blend until white and thickened and fully combined. As the mayo starts to thicken you can gently move the blender around.
- Taste, and season with more salt or lemon juice as needed. Enjoy!
Notes
If you don’t have ground mustard, you can substitute about a teaspoon of Dijon mustard.
Make sure your immersion blender is on high! Using a lower setting may cause the egg not to emulsify correctly.
Store in an airtight glass jar or container for up to a week in the refrigerator.
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