2 minutes
A quick and easy recipe for creamy homemade mayonnaise using an immersion blender.
each
Lemon Juice, from 1/2 a lemon
tablespoons
teaspoons
Garlic, minced
cloves
cups
to taste
1. Prepare Ingredients
Gather a cup or jar that fits the head of your immersion blender. Crack a large egg into the bottom of the cup, then add one tablespoon of lemon juice and a teaspoon of Dijon mustard.
2. Add Garlic (Optional)
If you enjoy a bit of garlic flavor, add the minced garlic to the mixture now.
3. Layer Oil
Pour one cup of vegetable or canola oil on top of the egg mixture. Let the oil settle for about 15 seconds.
4. Blend Initial Mixture
Place the immersion blender at the very bottom of the cup, ensuring it's in direct contact with the egg mixture. Turn the blender on high speed and keep it steady without moving.
5. Incorporate Oil
Once the bottom part turns creamy and white, start tilting and slowly lifting the blender head to incorporate the oil properly and transform the mixture into thick mayonnaise.
6. Season and Store
Taste the mayonnaise and add kosher salt to your liking. Transfer it to an airtight container and refrigerate. Store for up to two weeks.
Ensure all ingredients, particularly the egg yolk, are at room temperature for a more stable emulsion.
Start blending at the bottom without moving, then slowly move up and down once the mixture begins to thicken.
Choose a neutral-tasting oil or a blend with a bit of extra-virgin olive oil for balanced flavor.
Whisk a fresh egg yolk in a new bowl and gradually add broken mayo to re-emulsify.
Use the freshest eggs you can find for better emulsion and flavor.
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