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Homemade Mayonnaise

Create your own creamy, flavorful mayonnaise that elevates any dish with a personal touch and fresh ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Condiment, Side
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 large egg 1 large egg (room temperature) Ensure it's at room temperature for the best emulsion.
  • 1 tablespoon 1 tablespoon Dijon mustard Adds tang; swap with yellow mustard if a milder taste is preferred.
  • 1 tablespoon 1 tablespoon white wine vinegar Feel free to use apple cider vinegar for a sweeter note.
  • 1 cup 1 cup vegetable oil Use a neutral oil like grapeseed or canola; avoid extra virgin olive oil.
  • to taste Salt and pepper Freshly cracked black pepper adds an extra kick.

Method
 

Preparation
  1. In a tall, narrow container, combine the room temperature egg, Dijon mustard, and white wine vinegar.
  2. Using an immersion blender, blend the mixture on high speed for about 30 seconds until frothy and well combined.
  3. Keeping the blender running, gradually pour in the vegetable oil in a slow, steady stream until the mixture thickens to a creamy consistency (1-2 minutes).
  4. Taste and season with salt and pepper as desired; add more mustard or vinegar for extra flavor if needed.
  5. Transfer your DIY mayonnaise to an airtight container and store in the refrigerator for up to one week.

Notes

Use fresh, high-quality ingredients for the best flavor. Store in an airtight container in the fridge.