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–+ servings

Homemade Mayonnaise

A quick, ultra-creamy homemade mayonnaise made right in a wide-mouth mason jar with an immersion blender: ready in under a minute.
Prep Time:5 minutes
Total Time:5 minutes

Equipment

Ingredients

  • 1 large egg yolk room temperature
  • 1-2 teaspoons Dijon mustard
  • 1 tablespoon bottled lemon juice
  • ¾ to 1 cup neutral oil such as avocado oil, light olive oil, or sunflower oil
  • ¼ teaspoon salt or to taste

Instructions

  • Layer the ingredients. In a wide mouth mason jar, add the egg yolk, lemon juice, Dijon mustard, and salt. Pour the oil over the top without stirring.
  • Position the blender. Insert the immersion blender straight down into the jar so the head completely covers the egg yolk at the bottom.
  • Start the emulsion. Set the immersion blender to medium-low speed and hold it still at the bottom for 5 to 10 seconds. The mixture will begin to emulsify and thicken from the bottom up.
  • Lift slowly. Once the bottom portion is thick and creamy, slowly lift the blender upward to incorporate the remaining oil until fully combined.
  • Taste and adjust. Taste and adjust with additional salt or lemon juice as needed. If the mayo is too thick, blend in a teaspoon of water to loosen.

Notes

 Because it contains raw egg yolk, use fresh, high-quality eggs.
If your mayo turns out runny, add 1 fresh egg yolk to a clean jar and slowly blend the runny mayo into it as if it were the oil.
The Dijon acts as an emulsifier, so it's not recommended to omit.
Nutrition info is for ⅛ of the batch.

Nutrition

Calories: 249kcal | Carbohydrates: 0.2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 24mg | Sodium: 81mg | Potassium: 5mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
Servings: 8 servings
Calories: 249kcal
Author: Katie Shaw