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Introduction: Mayonnaise is a versatile and creamy condiment that can elevate your sandwiches, salads, and dips. While store-bought versions are convenient, making your own mayonnaise at home offers fresher, more customizable results. This easy-to-follow recipe will guide you through the process, making homemade mayonnaise in just 10 minutes with only a few ingredients. Whether you’re a beginner in the kitchen or an experienced cook, you’ll be amazed at how simple it is to make this creamy delight.
Ingredients:
1 large egg (room temperature)
1 tablespoon Dijon mustard (optional, for extra flavor)
1 tablespoon white wine vinegar (or lemon juice)
1 ½ cups vegetable or olive oil (light olive oil works best)
½ teaspoon salt
1 teaspoon sugar (optional, to balance flavor)
Directions:
Prepare the Base: In a tall and narrow mixing bowl or a jar (if using an immersion blender), add the egg, mustard (if using), vinegar, salt, and sugar. Use a hand whisk or an immersion blender to combine these ingredients until smooth.
Emulsify: Slowly begin adding the oil in a very thin stream while continuously whisking or blending. This step is key to creating a smooth, emulsified mayonnaise. As the mixture starts to thicken, you can pour the oil in slightly faster, but always in a steady stream.
Final Touches: Once the mayonnaise has thickened and the oil is fully incorporated, taste and adjust the seasoning if needed. You can add more salt, vinegar, or sugar to your liking. If the mayonnaise is too thick, simply stir in a little warm water to reach your desired consistency.
Serving and Storage Tips:
Serve your homemade mayonnaise on sandwiches, in coleslaw, or as a dip for fries.
Store it in an airtight container in the refrigerator for up to one week. Since this recipe contains raw eggs, be sure to use the freshest eggs possible and consume it within this time frame.
For best results, bring your mayonnaise to room temperature before serving if it has been chilled.
Variations:
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