Description
This homemade mayonnaise recipe delivers a creamy, rich condiment made from simple ingredients like farm-fresh eggs, lemon juice, and light olive oil. Blended effortlessly with an immersion blender, it’s a fresh alternative to store-bought mayo, perfect for sandwiches, dressings, and dips.
Ingredients
Ingredients
- 2 large eggs (farm fresh is ideal)
- 1 tbsp lemon juice (about one small lemon)
- 1 tsp kosher salt
- 1/2 tsp distilled vinegar
- 1/2 tsp ground mustard
- 2 cups extra light olive oil (be sure to use light, not regular or extra virgin)
Instructions
- Prepare the base mixture: Add the eggs, lemon juice, kosher salt, distilled vinegar, and ground mustard into a wide-mouth mason jar. This combination creates the flavorful base and helps in the emulsification process.
- Emulsify the mixture: Use an immersion blender inside the jar to blend these ingredients until the mixture starts to emulsify and looks creamy. This step is crucial to start the thickening process of the mayo.
- Add oil slowly: With the immersion blender running, slowly add the extra light olive oil in a steady stream, moving the blender around the jar to fully incorporate the oil. This slow addition ensures proper emulsification, resulting in a smooth and thick mayonnaise.
- Adjust seasonings: Once all the oil is incorporated and the mayonnaise has reached a creamy consistency, taste the mayo. Adjust by adding more lemon juice, salt, or ground mustard as preferred to balance the flavors.
- Store properly: Transfer the mayonnaise to an airtight container and refrigerate. Homemade mayo should be kept cold and used within about a week for best freshness and safety.
Notes
- Using farm fresh eggs or pasteurized eggs ensures better flavor and safety.
- Extra light olive oil is recommended for a neutral flavor; avoid extra virgin olive oil as it can be bitter.
- Slowly adding oil while blending is key to a stable emulsion.
- Mayonnaise will thicken more as it chills in the refrigerator.
- Use fresh lemon juice instead of bottled for best taste.
- Store in refrigerator and consume within 5-7 days due to the use of raw eggs.
