Never Fail Homemade Mayonnaise

8
Kitchen Crew

By
@JustaPinch

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
1 cup
Prep:
5 Min
Method:
Blend

Ingredients

  • 1
    fresh, room temperature egg
  • 1 c
    light tasting oil (canola, olive, avocado, or almond)
  • 1 Tbsp
    white vinegar
  • 1 1/2 tsp
    Dijon mustard
  • 1/4 tsp
    salt
  • 1/2 tsp
    sugar

How to Make Never Fail Homemade Mayonnaise

Step-by-Step

  1. Wash the egg with soap and warm water.
  2. 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.)
  3. Turn the blender to the highest speed. Blend for about five seconds.
  4. With the blender running, start adding drops of oil (a medicine dropper helps with this; about two teaspoons).
  5. 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.
  6. 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.
  7. Pour the silky homemade mayo in a resealable half-pint jar and store in the refrigerator.

Printable Recipe Card

About Never Fail Homemade Mayonnaise

Course/Dish: Spreads
Main Ingredient: Eggs
Regional Style: American
Hashtags: #mayo #mayonnaise



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