Homemade Mayo can be made up quite easily in about 5 minutes. All you need is a Jar and an Immersion Blender. Store it in the fridge covered for up to 1 week. What I really appreciate about this recipe is that you do everything in the same jar that will store the mayo, and it only takes a few minutes to make. No slow pouring the Oil or whisking and gradually adding in the Oil. It all comes together quite nicely in less than a minute.
Servings: 1 portions
Equipment
- 1 Hand Blender
- 1 Jar
Ingredients
- 1 Whole Egg
- 1 Tbl Cold Water & Lemon Juice
- 1/2 Tbl White Vinegar
- 1/2 tsp Sea Salt - adjust the amounts to suit your taste with more or less
- 1/8 tsp Smoked Paprika, Garlic Powder, & Onion Powder - each
- Pinch Cayenne Pepper
- 1 C Neutral Oil
Instructions
- Add all ingredients into a jar, adding the Oil last. Wait a few seconds for everything to settle.Ensure that the Jar used is large enough for the contents and wide enough to just fit the hand blender.
- With a Hand Blender pressed at the bottom. Turn it on High and wait 20–30 seconds, or until all the Oil from the surface has been emulsified. Then move the blender up and down a few times to fully emulsify until you get Mayo consistency throughout.
- Cover with a Lid and Refrigerate. Use within 1 week.
Notes
The recipe prior to this one used White Wine Vinegar instead of White Vinegar and 1/8 tsp of White Pepper instead of the pinch of Cayenne. However, I find this one to be an improvement and much cleaner taste. Overall, a better Homemade Mayonnaise.
This Homemade Mayo recipe can also be used for a Homemade Big Mac Sauce. After making the Homemade Mayo. Add the additional ingredients for the Big Mac Sauce and mix well. Cover and refrigerate for your very own jar of Big Mac Sauce.