Never Fail Homemade Mayonnaise
By
Kitchen Crew
@JustaPinch
12
You’ll be surprised to find out mayonnaise is quick and easy to make at home. A handful of ingredients, probably already in the pantry, whip up the most delicious, silky mayonnaise. This no-fail recipe is going to become a fridge staple. Adjust the type of oil (leave out the sugar too) and the recipe can be adapted for dietary needs. Since this recipe has no preservatives, it does have a shorter shelf-life than store-bought mayonnaise. If using a fresh egg, in the fridge the mayo will typically last 7 to 8 days. If using a fresh pasteurized egg, it will last about 10 to 14 days.
Ingredients
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1fresh, room temperature egg
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1 clight tasting oil (canola, olive, avocado, or almond)
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1 Tbspwhite vinegar
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1 1/2 tspDijon mustard
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1/4 tspsalt
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1/2 tspsugar
How to Make Never Fail Homemade Mayonnaise
- Wash the egg with soap and warm water.
- In a cool blender add the egg, Dijon mustard, vinegar, salt, and sugar. (Note: A large industrial blender won’t work for this recipe. Use a normal size blender or a small food processor. The condensed space helps with emulsification.)
- Turn the blender to the highest speed. Blend for about five seconds.
- With the blender running, start adding drops of oil (a medicine dropper helps with this; about two teaspoons).
- Slowly pour a thin stream of oil through the lid. If you accidentally go too fast, let it blend a little to incorporate the extra oil before adding more.
- When it starts to come together and get creamy, stop the blender. Scrape the sides and adjust the seasonings to taste. Then blend another 3 to 5 seconds.
- Pour the silky homemade mayo in a resealable half-pint jar and store in the refrigerator.
