Quick & Easy Homemade Mayonnaise

Recipe:

Ingredient Notes

• Egg: This recipe uses one fresh, medium-sized raw egg, weighing about 50-55g. If you’re concerned about salmonella, opt for pasteurized eggs. Alternatively, you can substitute five quail eggs for one chicken egg, as they carry much less risk.
• Oil: You can use any refined vegetable oil here, such as sunflower, corn, canola, grapeseed, or refined olive oil. If you want to add a specific flavor to your mayonnaise, feel free to replace some of the refined oil with an unrefined oil of your choice.
• Mustard: Mustard acts as both an emulsifier and a flavor enhancer. You can use any smooth, ready-made mustard you prefer, like Dijon, American yellow, or English mustard.
• Acid: Here, you have a choice. The recipe calls for lemon juice, which gives the mayonnaise a lighter, fresher taste. However, you can substitute it with an equal amount of apple cider vinegar or white wine vinegar.

Let’s start cooking.

Place the mustard, salt, sugar, egg, lemon juice, and vegetable oil into a tall blender cup.

Insert the immersion blender into the cup, ensuring the blade guard fully covers the egg.

Start blending on high speed and gradually raise the blender. The sauce will immediately turn pale and thick.

Taste and add additional salt, if necessary.

Store the finished mayonnaise in the refrigerator for 2-3 days.

Enjoy your quick and easy homemade mayonnaise!

This Quick & Easy Homemade Mayonnaise recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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