Homemade Mayonnaise - Little Sunny Kitchen

Prep Time 5

Total Time 5

▢ 1 large egg fresh, at room temperature
▢ 1 tablespoon lemon juice or white wine vinegar
▢ 1 teaspoon Dijon mustard
▢ ½ teaspoon salt
▢ 1 cup (240ml) neutral-tasting refined oil such as sunflower, grapeseed, safflower, canola, rice bran, or avocado oil

Use a small jug or if your immersion blender comes with a jar then use that. Add all of the ingredients, and wait for 30 seconds for everything to settle and the oil to float to the top (you need the egg and mustard to be at the bottom underneath the blender).
Place the stick blender in the jug so it covers the egg yolk and touches the bottom, and run it for 15-20 seconds without moving it. Once you start seeing an emulsion, you can start moving it up and down until everything is incorporated. Remove the blender, stir the mayo and that's it!

Yield: This recipe makes around a 12-ounce jar of mayonnaise.
Room Temperature Ingredients. Make sure that all of your ingredients are at room temp. If they're too cold or warm, the mayonnaise might break or not come together at all.
Use the Right Jar. Avoid using a bowl that is too wide, you need a jar that's almost the same width as your stick blender so it's all tight and emulsifies easily.
Adjust the Consistency. If your mayonnaise is too thick, or you just like it thinner, you can add about a tablespoon or two of water and blend again.
Taste the Mayonnaise. Always taste the mayonnaise after you're done, you might need to tweak the flavors a little like adding more lemon/vinegar or salt.
To make garlic mayonnaise, pound 5-6 cloves of garlic into a paste with ½ teaspoon of salt then add that to the mayonnaise. Do not add mustard to your mayo.
If your mayo is too thick, just stir in 1-2 tablespoons of warm water and this should solve the problem.
Storing: Store the homemade mayo for about a week in the fridge in an airtight container. If you use super a fresh egg, it might last a little longer. It all depends on the freshness of the egg used. I don't recommend freezing it.