Mayo
Homemade mayonnaise has a lush, creamy texture that’s utterly irresistible. This staple condiment can elevate any sandwich, boost the flavor of salad dressings, and even serve as a base for dips. The moment you make your own, you’ll realize just how different it is from store-bought versions. With a few simple ingredients and just a few minutes of your time, you can have a fresh, zesty mayo that brings a burst of flavor to your favorite dishes.
I still remember the first time I made homemade mayo—it was a game changer. I was preparing a picnic and wanted to impress my friends with something fresh. I watched the way the ingredients transformed before my eyes, turning into a silky, smooth mixture that had both depth and personality. I’ve never looked back since. When you try this recipe for homemade mayo, you’ll understand why it quickly becomes a beloved go-to in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 5 minutes with only a handful of ingredients!
- Irresistible Flavor: Enjoy a creamy, rich taste that’s light-years away from store-bought mayo.
- Eye-Catching Appeal: The brightness of the lemon juice and the beautiful texture make it an attractive addition to any dish.
- Flexible Serving: Perfect for sandwiches, salads, or dips—anytime you crave a touch of creaminess.
- Diet-Friendly Options: Easily adaptable for those avoiding certain oils; explore variations with different flavors.
Ingredients You’ll Need
- 1 whole large egg: The base of our mayo; it helps create that beautiful emulsion.
- 1 tablespoon dijon mustard: Adds a hint of tanginess and richness. You can substitute with yellow mustard if you prefer a milder taste.
- 1 tablespoon lemon juice: Freshly squeezed gives the best flavor, but bottled lemon juice works too.
- 1 clove garlic, minced: For that fragrant kick; feel free to adjust or omit based on your taste.
- 1 cup avocado oil, or other neutral oil: Avocado oil lends a slight buttery flavor. Use grapeseed or canola oil as alternatives for something more neutral.
- ½ teaspoon salt: Enhances all the flavors. Sea salt or kosher salt are great options.
How to Make Mayo
- Prepare the Jar: Using a large-mouth jar or glass, add the 1 whole large egg, 1 tablespoon lemon juice, and 1 tablespoon dijon mustard. The ingredients should reach just up to the blades of your immersion blender for optimal emulsification.
- Add the Garlic and Oil: Remove the blender, then add 1 clove minced garlic and ½ teaspoon salt. Pour in 1 cup of avocado oil. Let the mixture sit for about a minute so everything has a chance to combine slightly before blending.
- Blend to Perfection: Insert the immersion blender and process on high until the mixture begins to emulsify. Gently tilt the blender to the side and slowly rise to the top of the jar to fully blend everything together. This should take about 1 minute.
Storing & Reheating
To keep your homemade mayo fresh, store it in a sealed container in the fridge. It will last for up to 2 weeks. For longer storage, consider pouring it into an airtight container and placing it in the freezer, where it can keep well for up to 3 months. When you’re ready to use it, simply let it thaw in the fridge overnight. Be aware that the texture may change slightly after freezing, but a quick stir can help revive it to its creamy glory.
Chef’s Helpful Tips
- Use room temperature eggs, as they emulsify better, resulting in a creamier consistency.
- If your mayo doesn’t thicken, it might be due to the speed of blending; ensure you’re moving the blender up and down slowly.
- Want to change things up? Try adding herbs, spices, or different flavored oils for a unique twist!
- If you’re feeling adventurous, experiment with using flavored vinegars instead of lemon juice for a different brightness.
Discovering how to create your own mayonnaise allows you to explore an array of flavors while also controlling the ingredients. You’ll no doubt appreciate the fresh, rich taste that comes from making it yourself. Whether you’re adding it to a sandwich, a fresh salad, or using it as a dip for fresh veggies, homemade mayo will always be an upgrade.
Recipe FAQs
Can I use different oils for this mayo?
What can I use if I don’t have an immersion blender?
My mayo didn’t thicken—what went wrong?
How can I make mayo vegan?
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Mayo
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Condiment
- Method: Blending
- Cuisine: American
Description
This homemade mayo combines the irresistible flavors of fresh garlic and zesty lemon. Quick to make, it’s the perfect addition to sandwiches, salads, or dips.
Ingredients
- 1 whole large egg
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 cup avocado oil, or other neutral oil
- ½ teaspoon salt
Instructions
- In a large mouth jar or glass, combine the egg, lemon juice, and dijon mustard. Ensure the immersion blender can fit into the jar.
- Remove the blender, add the minced garlic, salt, and pour in the oil. Let it set for 1 minute to combine.
- Insert the immersion blender and blend on high. Tilt the blender gently as the mixture emulsifies, moving up to blend everything. This should take about 1 minute.
- Cover the mayo and store it in the fridge for up to 2 weeks.
Notes
Ensure the oil is neutral flavored for the best taste.
Use a fresh large egg for optimal flavor and consistency.
Store in a sealed container in the fridge for lasting freshness.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 94
- Sugar: 0g
- Sodium: 61mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 24mg
