Making Easy Homemade Mayonnaise is a game-changer! Here’s why you’ll adore this recipe:

Super Quick: Ready in under one minute with minimal effort.
Simple Ingredients: You likely have everything in your pantry already.
Creamy and Delicious: Rich, smooth texture with a perfectly balanced flavor.
Healthier Alternative: No preservatives or artificial additives.
Customizable: Add your favorite herbs or spices to make it your own.

Preparation Phase & Tools

Essential Tools and Equipment

Stick Blender: The ultimate tool for foolproof emulsification.
Tall Blender Jar: The jar that comes with the immersion blender works best, but any tall, narrow container will do.
Airtight Storage Container: To keep your mayonnaise fresh and safe.

Why These Tools Are Important

Stick Blender: Ensures the oil and egg emulsify perfectly without breaking.
Tall Jar: Prevents messes and encourages consistent blending.
Airtight Storage: Keeps your mayonnaise fresh and prevents contamination.

Preparation Tips

Use room-temperature ingredients for smoother emulsification.
Ensure the stick blender fully covers the egg yolk before starting.
Pour oil slowly to create the ideal texture and consistency.
For optimal safety, use the freshest eggs available.

Ingredients List

1 whole egg
½ tablespoon lemon juice
1 teaspoon white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
1 cup avocado oil (or light-flavored olive oil)

Pro Tip: Using avocado oil gives a neutral flavor, while light olive oil provides a delicate touch. Avoid extra virgin olive oil, as its strong flavor can overpower the mayonnaise.

Step-by-Step Directions

1. Combine Ingredients

Place the egg, lemon juice, vinegar, Dijon mustard, and sea salt into the tall jar.
Slowly pour the avocado oil on top of the other ingredients. Allow it to settle for about one minute to help with emulsification.

2. Start Blending

Insert the stick blender into the jar, ensuring it firmly covers the egg yolk at the bottom.
Turn the blender on, keeping it stationary at the bottom of the jar. Blend for 10–15 seconds. You’ll notice the mixture beginning to thicken and emulsify.

3. Finish Blending

Once the bottom layer emulsifies, slowly move the stick blender up and down to incorporate the remaining oil fully. Continue blending until the mixture is thick, creamy, and uniform.

4. Store the Mayonnaise

Carefully transfer the finished mayonnaise into an airtight storage container.
Refrigerate immediately to keep it fresh.

Serving Suggestions

Your creamy Easy Homemade Mayonnaise is incredibly versatile and can elevate countless dishes. Here are some creative ways to use it:

Classic Sandwich Spread
- Add richness to sandwiches, burgers, or wraps.
Dip for Sides
- Serve with crispy fries, roasted veggies, or potato wedges.
Salad Dressings
- Blend with vinegar, honey, or herbs to create salad dressings.
Deviled Eggs
- Mix into egg yolks for perfectly creamy deviled eggs.
Seafood Pairing
- Use as a dip for crab cakes, shrimp, or fish sticks.
Base for Sauces
- Combine with ketchup for fry sauce or Sriracha for spicy mayo.
Topping for Grilled Vegetables
- Drizzle on charred asparagus, corn, or zucchini for added flavor.
Baking or Cooking
- Use in baked goods for moisture or as a binding agent in recipes like crab cakes.

Common Mistakes to Avoid

Even though this recipe is simple, here are some common pitfalls and how to avoid them:

Using Cold Ingredients
- Problem: Cold eggs or oil can prevent proper emulsification.
- Solution: Ensure all ingredients are at room temperature.
Choosing the Wrong Oil
- Problem: Strongly flavored oils (e.g., extra virgin olive oil) can overpower the mayonnaise.
- Solution: Stick to neutral oils like avocado or light olive oil.
Skipping Settling Time
- Problem: Blending too quickly before the oil settles can lead to a broken emulsion.
- Solution: Let the oil rest on top of the egg mixture for one minute before blending.
Improper Stick Blender Use
- Problem: Moving the blender too early can break the emulsification.
- Solution: Keep the blender stationary at the start and blend the bottom layer fully before moving it.
Overmixing
- Problem: Over-blending can make the texture too thick or pasty.
- Solution: Blend just until the mixture is creamy and consistent.

Side Dish Recommendations

Pair your homemade mayonnaise with these side dishes for a truly indulgent meal:

Sweet Potato Fries
- Serve with spicy mayo or garlic-infused mayonnaise.
Classic Coleslaw
- Toss shredded cabbage and carrots with mayo, vinegar, and a touch of sugar.
Garlic Parmesan Roasted Potatoes
- Drizzle mayo-based dipping sauce on roasted potatoes.
Grilled Asparagus
- Add a dollop of mayo and sprinkle with smoked paprika for a quick, gourmet side.
Deviled Eggs
- Use your homemade mayo as the base for creamy filling.
Tuna or Chicken Salad
- Combine shredded tuna or chicken with mayo, celery, and seasonings for a delicious filling.
Potato Salad
- Mix boiled potatoes, mayo, mustard, and herbs for a picnic-perfect dish.
Crudités Platter
- Use your mayo as a dip for fresh carrots, celery, bell peppers, and cherry tomatoes.

Expert Recipe Tips

To ensure your Easy Homemade Mayonnaise is perfect every time, follow these expert tips:

Room Temperature Ingredients
- Cold ingredients can cause the emulsion to break. Allow your egg and oil to come to room temperature before blending.
Use Fresh Eggs
- For the best flavor and food safety, use the freshest eggs possible.
Emulsification Magic
- Always keep the stick blender stationary at the bottom of the jar until the base emulsifies. Gradually move it upward to incorporate the rest.
Customize Your Flavor
- Add minced garlic for aioli, smoked paprika for a smoky flavor, or fresh herbs like parsley or dill for an herbed mayo.
Oil Selection Matters
- Use avocado oil or light-flavored olive oil for a mild, pleasant taste. Avoid extra virgin olive oil or coconut oil, which can overpower the flavor.
Use Acid for Stability
- The lemon juice and vinegar are essential for maintaining the emulsion and giving the mayonnaise a balanced tang.

Storage and Reheating Instructions

Storage Tips:

Transfer the mayonnaise to an airtight container immediately after making it.
Store in the refrigerator for up to 7 days.
Label the container with the preparation date to ensure freshness.

Freezing:

Not recommended, as freezing alters the texture of the mayonnaise and may cause it to separate.

Reheating:

Mayonnaise is not typically reheated. However, if it separates, you can fix it by whisking in a teaspoon of water or an extra egg yolk.

FAQs

Q: Can I make this mayonnaise without a stick blender?
A: Yes, you can use a food processor or regular blender, but the stick blender is the easiest and most foolproof method.

Q: Is it safe to eat mayonnaise made with raw eggs?
A: To reduce the risk of foodborne illness, use pasteurized eggs or ensure the eggs are extremely fresh. Keep the mayonnaise refrigerated at all times.

Q: My mayonnaise turned out runny. What went wrong?
A: This often happens if the ingredients were too cold or if the blender moved too quickly before the base emulsified. Try adding another egg yolk and blending again.

Q: Can I make this mayonnaise vegan?
A: Yes! Replace the egg with aquafaba (chickpea water) and adjust seasonings for a plant-based version.

Q: How can I flavor my mayonnaise?
A: Add garlic, chipotle, herbs, or even a splash of hot sauce to customize the flavor.

Q: Can I use this mayonnaise for baking?
A: Absolutely! Homemade mayonnaise works well in baked goods like cakes or as a binder for meat dishes like meatloaf or burgers.

Conclusion

Easy Homemade Mayonnaise is a quick, simple, and versatile recipe that elevates countless dishes. With just a few pantry staples, you can create a creamy, flavorful spread in under a minute. Not only is it healthier than store-bought options, but it’s also customizable to suit your preferences.

Try this recipe today, and you’ll never want to go back to store-bought mayonnaise again!

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