Say goodbye to store-bought versions and elevate your sandwiches, salads, and dips with this easy-to-make, Creamy Homemade Mayonnaise. Made with just a handful of simple ingredients, this recipe gives you a rich and velvety spread that serves as the perfect base for various culinary adventures. The luxurious blend of egg, Dijon mustard, and a neutral oil come together in a harmonious emulsion, brightened subtly by a touch of wine vinegar. Optional lemon juice adds a zesty undertone that complements a wide range of dishes. The best part? You can customize the flavors with herbs, spices, or garlic to suit your own palate. Making mayonnaise at home is not just an exercise in culinary skill; it’s a gateway to a world of flavor possibilities that you control!
Equipment
- 1 Food Processor, Blender or Stick Blender
Ingredients
- 1 large egg at room temperature
- 1 tbsp dijon mustard
- 1 tbsp vinegar red or white
- 1/4 tsp kosher salt
- 1 cup oil vegetable or sunflower
- 1 tsp lemon juice optional
Instructions
- Preparation: Make sure all your ingredients are at room temperature for the best emulsion.
- Mix Wet Ingredients: In your food processor or blender, combine the egg, mustard, vinegar, and salt. You can also use a bowl and a whisk if doing this by hand.
- Start the Emulsion: Turn the food processor on and let it run while you slowly start adding the oil. If you are using a bowl and a whisk, start whisking at a high speed while slowly pouring in the oil.Note: The key to a good mayonnaise is a slow pour at the beginning to start the emulsion process. Once the mixture starts to thicken, you can slightly increase the speed at which you add the oil.
- Check Consistency: As you add more oil, the mixture should start to thicken and become creamy. If it looks like it's separating, stop adding oil and whisk until smooth before continuing.
- Taste and Adjust: Once all the oil has been incorporated and the mayonnaise is thick, stop the food processor and taste your mayonnaise. If you'd like, you can add a teaspoon of lemon juice or more salt to taste.
- Transfer and Store: Transfer the mayonnaise to a jar with a lid and store it in the refrigerator. Homemade mayonnaise can be kept for up to one week.