DIY Homemade Mayo
Quick & easy recipe for homemade mayo, plus tips for making it fail proof every time! Just 4 ingredients & much better than store-bought!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Jar 1x
- Category: Sauces/Condiments
- Method: Blended
- Cuisine: American
Ingredients
Scale
- 1 large lemon, juiced (or 2 tbsp lemon juice)
- 1 tsp kosher salt (or 1/2 tsp table salt)
- 1 whole egg
- 1 cup light olive oil
- flavors/seasonings (optional, see below)
- 1 Tbsp whey (optional, see below)
- immersion blender
Instructions
- In a wide-mouth jar, layer your ingredients as follows. First, lemon juice. Second, salt. Third, egg. Finally, light olive oil.
- Wait about one minute, or until the egg is at the bottom of the jar and the oils is sitting at the top of the jar.
- Place the immersion blender in the jar, all the way to the bottom.
- With the immersion blender at the bottom of the jar, press the button to “go” and let it blend for 20 seconds while sitting at the bottom of the jar.
- After 5 seconds, you’ll have mayo at the bottom.
- At the 10-15 second mark, you’ll notice the mayo creeping to the top.
- At about 20 seconds, you’ll have mayo near the top of the ingredients with a very thin layer of oil right on top.
- Very slowly (and carefully), bring the immersion blend up the side of the jar while still blending. As you do this, the thin layer of oil on the top will slowly drizzle down the side of the jar and blend with the mayo underneath.
- Keep bringing your immersion blender almost to the top, stopping just short so you don’t splatter mayo everywhere. Your mayo is done when all the ingredients are incorporated together!
- Taste your mayo and adjust your salt and/or lemon juice if desired.
Notes
If you are using whey, finish the recipe as directed, then add whey and stir in well. Let sit on the counter at room temperature for 24 hours. Then refrigerate.
Nutrition
- Calories: 603
Keywords: homemade mayo