After attempting homemade mayo for the first time several years ago, I was hooked. The taste is so much better than anything you can purchase at the store it almost doesn’t taste like the same food! It doesn’t last as long in the refrigerator, but literally takes 5 minutes to whip together. So even if you have to make a batch last minute, it won’t wreck your dinner plans.
Isn’t it hard to make?
I will be the first to admit I’ve had a few mayo failures over the years. I may have even broken down crying once when my mayo would not emulsify (a process by which two liquids that would not normally mix together are combined). Luckily Steve bailed me out and rescued my mayo since I was too mad about the whole process by that point. Ahem.
But, now that I’ve discovered a process of making mayo with an immersion blender, it’s almost foolproof. I can even make it in the pint sized mason jar I plan to store it in. So less clean up and ready to store in the fridge!
Limitless flavor combinations
While this recipe will give you the basic foundation for an amazing mayonnaise, feel free to be creative. Add herbs. Swap out oils (walnut is another favorite when we have it on hand). Experiments with different acids by using a white wine vinegar or a lime in place of the lemon. The possibilities are truly endless! Just keep to the same ratios and you should experience great results. We also use this as the base for a delicious bacon garlic aioli served with seared Brussels sprouts. That is also worth checking out!
Homemade mayonnaise
Homemade mayo is quick and easy to make with just a few fresh ingredients and an immersion blender!
Ingredients
- 1 whole egg ideally at room temperature
- 2-3 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1 tbsp Dijon mustard
- 1 clove garlic peeled and chopped
- 1 cup avocado oil
Instructions
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Add all ingredients to a small glass jar that’s just wide enough for the head of the immersion blender (a 1 pint Mason jar works perfectly). Let them sit for a few seconds until the egg has settled at the bottom of the jar.
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Insert the immersion blender all the way to the bottom of the jar.
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Turn the power button on and leave the immersion blender exactly where it is for at least 30 seconds. You should begin to see the magic of emulsification taking place right before your eyes.
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After 30 seconds most of the oil should be incorporated, but you can move the blender around a bit to make sure every last bit is mixed in. If for some reason your mayo does not emulsify you can either try to rescue it by essentially starting over with another egg yolk (just google it!) or turn it into Ranch dressing. But hopefully it turns out beautiful and creamy and delicious every time!
