Mayonnaise
Servings
24Serving size
2 tablespoonsThis recipe will keep well, refrigerated, up to seven days.
Ingredients
| 1 large Egg(s) |
| 4 tsp.. Lemon juice |
| 1 tsp.. White wine vinegar |
| 1/4 tsp. Ground mustard |
| 1/8 tsp. Salt |
| 1 cup Olive oil |
Instructions
Using an immersion blender, blend the mixture for one minute.
Add the olive oil 2 tablespoons at a time while blending continuously.
After about 1/2 cup of the oil has been added, begin moving the immersion blender up and down in the tall cup while adding the remaining oil 2 tablespoons at a time.
Blend continuously, moving the blender up and down, until the mayonnaise thickens. This will take about 8 to 10 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Every kitchen should have an immersion blender. It is an essential piece of equipment if for no other reason than making your own mayonnaise.
It is pretty easy to mess up making mayonnaise with a whisk but this immersion blender version makes it almost impossible to mess up. The continuous blending of the blender blade, coupled with the up and down motion to incorporate air, makes emulsification of the egg, vinegar, and oil super simple.
You can use a virgin olive oil for less of the bright grassy flavor than you might get with an extra virgin olive oil. You’ll still get tons more Omega-3 fats in your mayonnaise than you might from the store bought versions that are made with soybean or other oils high in Omega-6 fatty acids.