Homemade Mayonnaise Recipe
Before diving into the nitty-gritty of homemade mayonnaise, let’s chat about what you can pair this creamy delight with. Imagine a fresh turkey sandwich loaded with crisp lettuce, juicy tomato, and that luscious mayo slathered inside. Or picture dipping freshly fried potato wedges, hot and golden, right into that silky goodness.
Equipment
- :A larger food processor with attached bowl, mixing bowl
Ingredients
- 1 cup 240ml neutral-tasting oil
- 1 tablespoon red wine vinegar
- 1 small garlic clove
- 1 tablespoon smooth Dijon-style mustard
- 1/4 teaspoon ground white pepper
- 1 large farm-fresh egg
- 1/4 teaspoon fine sea salt
Instructions
Step 1: Prepare Your Equipment
- Grab a tall glass jar (like a mason jar) and an immersion blender. If you don't have an immersion blender, a regular blender works as well. A whisk can do the job too, but it’ll take some muscle.
Step 2: Add Ingredients
- Add the egg to the jar. Then, layer the mustard, garlic, vinegar, salt, and pepper on top. Finally, pour in the oil. Make sure everything is settled neatly in the jar.
Step 3: Blend Away
- Submerge the immersion blender all the way to the bottom of the jar. Turn it on and hold steady for about 15 seconds. You'll see the ingredients start to mix. Slowly move the blender up and down, blending until the mayo thickens to your desired consistency.
Step 4: Taste and Adjust
- Now, it’s time to taste your creation. Adjust the flavor with more salt, vinegar, or mustard according to your preference.
Step 5: Store It Right
- Once you're satisfied, transfer your mayo into a clean jar with a lid. Refrigerate it for up to a week.
Notes
Use Fresh Ingredients: Ensure all your ingredients, especially the egg, are fresh for the best outcome.
Temperature Matters: Room temperature ingredients emulsify better. If your egg is cold, let it sit out for a bit before using.
Oil Choice: While neutral oils are best, try using flavored oils for a twist.
Blender Goodies: If using a blender, start slow and gradually increase the speed; this prevents splatter.
Add Flavors: Feel free to blend in herbs, spices, or even hot sauce for unique variations.
Temperature Matters: Room temperature ingredients emulsify better. If your egg is cold, let it sit out for a bit before using.
Oil Choice: While neutral oils are best, try using flavored oils for a twist.
Blender Goodies: If using a blender, start slow and gradually increase the speed; this prevents splatter.
Add Flavors: Feel free to blend in herbs, spices, or even hot sauce for unique variations.
Nutrition
Calories: 1946kcalCarbohydrates: 2gProtein: 1gFat: 218.6gSaturated Fat: 34.2gTrans Fat: 1.2gSodium: 755mgFiber: 1gVitamin C: 2mgCalcium: 2mgIron: 3mg
Tried this recipe?Let us know how it was!