Homemade Mayonnaise
In short: Creamy mayonnaise made with an egg, mustard, lemon and oil in a jar with a stick blender in two minutes, with a fresh flavor you control. It takes about 5 min in total and makes 16 servings.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 125 kcal
Homemade mayonnaise is oil emulsified into egg, and with a stick blender it takes about two minutes and almost never fails. Everything goes into a tall jar, the blender sits on the bottom, and the mayonnaise forms as you slowly lift it. The flavor is fresher and lighter than from a jar, and you choose the oil and the acid. Use it in sandwiches, potato salad, coleslaw, dips and sauces, or flavor it with garlic or herbs.
Instructions
- Take the egg out of the fridge 30 minutes ahead so it is at room temperature. Cold ingredients make a less stable emulsion.
- Put the egg, mustard, lemon juice and salt in a tall, narrow jar that just fits the head of a stick blender. Pour the oil on top and let it settle for 15 seconds.
- Place the head of the blender flat on the bottom of the jar, over the egg yolk. Switch it on and hold it still for 10 seconds, while white mayonnaise forms at the base.
- Slowly tilt and lift the blender up through the oil over 20 to 30 seconds, until all the oil is mixed in and the mayonnaise is thick and pale.
- Taste and adjust with salt or a little more lemon juice. If it is too thick, stir in 1 teaspoon of water.
- Spoon into a clean jar, close and refrigerate. Use within 4 days.
Tips
- If the mayonnaise splits or does not thicken, start again in a clean jar with 1 egg yolk and 1 teaspoon of mustard, and blend the split mixture into it in a thin stream.
- For garlic mayonnaise, blend in 1 small grated garlic clove. You can also stir in chopped herbs, smoked paprika or a spoonful of hot sauce after blending.
Questions and answers
How long does homemade mayonnaise keep?
Keep it in a closed jar in the fridge for up to 4 days, or up to 1 week if you use pasteurized eggs. Do not keep it at room temperature.
Is homemade mayonnaise safe to eat with raw egg?
It carries a small risk of salmonella. Use very fresh or pasteurized eggs, and do not serve it to pregnant women, young children, older adults or anyone with a weak immune system.
Why did my mayonnaise not thicken?
The oil may have gone in too fast, or the ingredients were cold. Blend with the head flat on the bottom of the jar, lift slowly, and use a room-temperature egg.
How long does it take to make Homemade Mayonnaise?
About 5 min in total: 5 min of preparation and 0 min of cooking.
How many calories are in Homemade Mayonnaise?
About 125 kcal per serving, with 0 g of protein, 0 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 125 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
Estimated values, calculated from the ingredients.
