Welcome my friends! Unlock the secret to making the perfect Homemade Mayonnaise with this easy, step-by-step recipe! In just a few minutes, you can create a rich, creamy mayonnaise that’s far superior to anything you’ll find in a store. Whether you’re looking to elevate your sandwiches, salads, or dips, this homemade version is a game-changer.
INGREDIENTS
âś“ 1 whole egg
✓ ½ tablespoon lemon juice
âś“ 1 teaspoon Apple cider vinegar
âś“ ÂĽ teaspoon Dijon mustard
âś“ ÂĽ teaspoon salt
âś“ 1 cup avocado oil, or light-flavored olive oil
Making mayonnaise at home is so easy, and with an immersion blender, it only takes a minute! Once you try it, you’ll never want to buy the store-bought stuff again.
We often grab mayonnaise off the shelf without thinking, but whipping it up at home is so easy, you’ll wonder why you ever settled for the store version. Fresh, homemade mayo tastes so much better, and you get to skip all the questionable ingredients that often sneak into the store-bought varieties. Many commercial mayonnaises are made with less-than-ideal oils like canola or soybean oil, and some even have added sugar and preservatives.
How to Make Mayonnaise
The secret to foolproof homemade mayonnaise is all in the equipment—a stick blender (or immersion blender). Using the container that comes with the blender is key. Here’s how to make it in three simple steps:
1. Add Ingredients: Place all the ingredients in the jar that came with your stick blender. Let them sit for a minute to settle.
2. Blend: Position the stick blender firmly at the bottom of the jar, covering the egg yolk. Turn it on and keep it still for 10 to 15 seconds—this step is crucial!
3. Emulsify: As the mayonnaise starts to thicken, slowly move the blender up and down to combine all the ingredients until the oil is fully mixed in. Just like that, you’ve got fresh mayonnaise!
Tips for Perfect Mayonnaise
I make this recipe almost every week, and it’s never failed me. But here are a few tips based on reader feedback:
• Use the Right Jar: The jar that comes with your stick blender is the perfect size. If you use a larger or wider jar, the emulsion might not form properly.
• Stick to the Stick Blender: This recipe is designed specifically for a stick blender. If you try it in a regular blender or food processor, it likely won’t work.
• Blend on High: Start with your immersion blender on the highest setting to ensure the egg emulsifies with the oil. Beginning on a lower setting might not work.
• Choose Good Oil: Since oil is the main ingredient, go for a high-quality one. I prefer avocado oil for its neutral flavor. Avoid extra-virgin olive oil, which has a strong taste, or low-quality industrial seed oils like canola or peanut oil.
• Raw Egg Concerns: I personally don’t worry about the raw egg in this recipe, but if you’re concerned about salmonella, you can use a pasteurized egg.
How to Fix Broken Mayonnaise
If your mayo doesn’t emulsify, don’t worry—you can fix it with these simple methods:
• Boiling Water: Add a tablespoon of boiling hot water and quickly blend again. This trick works for hollandaise sauce too! The mayo might be a bit thinner, but it should emulsify properly.
• Extra Egg Yolk: Blend in an extra egg yolk. This should bring the ingredients back together and give you a thicker mayonnaise.
Helpful Tip: Don’t freeze your homemade mayonnaise, as the emulsion will break!
Give this Homemade Mayonnaise a try, and you’ll never go back to the store-bought stuff! Don’t forget to like, subscribe, and hit the notification bell so you never miss a recipe from Miroslav in the Kitchen.
Website: https://MiroslavintheKitchen.com
Email: miroslavinthekitchen@gmail.com
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