Description
This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!
Ingredients
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 3/4–1 cup mild-flavored oil- olive oil, or use half avocado oil (make sure your olive oil is not bitter, taste it first!)
- Optional additions- 1/2 garlic clove, 1-2 tablespoons fresh herbs (basil, tarragon, etc) , lemon zest, or splash of lemon juice- see notes. My favorite is garlic-tarragon- lemon.
Instructions
- Place egg, mustard, vinegar, and salt in a 2-cup jar and use an immersion blender (right in the jar). Blend on low speed or whisk for 20-30 seconds until frothy. Alternatively, use a food processor, or use a bowl and whisk by hand.
- Add 1 teaspoon oil. Blend well on the lowest speed for 20-30 seconds. Then add another teaspoon of oil, blending for 20 seconds. Keep adding a teaspoon at a time, blending on the lowest speed between each addition, until it is creamy. Be patient here in the beginning with the first 1/4 cup of olive oil – this initial stage is the key to getting the mayo to emulsify and get creamy and thick. Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in between each addition. If done right, the mixture will thicken as you keep adding and blending.
- Scrape down sides if need be, and blend until thick and creamy.
- Taste and adjust salt and acid. A little splash of lemon juice is nice here.
- Place in a 2-cup jar with a lid and refrigerate for up to 3 weeks.
Notes
Store the basic recipe in the fridge for up to 3 weeks. (The vinegar keeps this fresh longer.)
TIP: When using an immersion blender, use low speed to prevent mayo from getting overly warm- which may inhibit it from thickening. If it does get warm, place it in the freezer for 10 minutes and blend again.
You can use a blender on low speed, but I would double the recipe.
If adding fresh garlic or fresh herbs (add in step one)- and understand that the mayo will only keep 1 week. (Dried herbs or granulated garlic will not affect it.)
If you substitute lemon juice for the vinegar, again, the mayo will only keep for one week.
Personally, I do not like the “eggy” taste of some mayos out there, so I have “upped” the vinegar and dijon here to mask this. Feel free to reduce if you prefer.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 97
- Sugar: 0 g
- Sodium: 54.5 mg
- Fat: 11.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 10.2 mg