Homemade mayonnaise is a quick condiment that can be made with typical pantry items. This recipe makes mayo that is fresher than anything you can buy from a store!
Keyword homemade mayonnaise, mayonnaise
Prep Time 5minutes
Total Time 5minutes
1Tbspfresh lemon juice
1cupavocado oilor any other flavorless high quality oil
1bulbgarlicoptional for garlic mayonnaise
1/2cupherbs (dill, parsley, chives, cilantro, basil....)optional for herb mayonnaise
Add mustard, lemon juice, egg, sea salt and pepper to a tall jar in which your immersion blender fits all the way to the bottom. *it cannot be a wide car, it has to be a narrow and tall jar but wide enough so the immersion blender can touch the bottom.
Turn on the immersion blender on high and blend for 10-15 seconds.
Then add approximately 1 cup (maybe more depending on the size of the egg, so have more on hand) in a steady thin stream while the immersion blender is constantly going. The stream should be about as thick as a thick spaghetti and the blender has to be on all the time (see video).
Once the immersion blender has a hard time blending in the oil anymore because the mayo is becoming too thick, you start moving the immersion blender up an down a little adding very little more oil from that point on until you reach your desired consistency. (Creamy liquid or thick and spreadable). The thicker you want it, the more oil you'll want. Be careful at this point to not over mix or you mayonnaise will start curdling.
Once the mayo is done you can store it in an airtight container in the fridge for up 1-2 weeks depending on how fresh the egg was. At this point you can also flavor the mayo further.
Herb Mayonnaise: for the herb mayonnaise all you do is finely chop up about 1/2 cup of soft herbs (I don't recommend hard herbs like rosemary/thyme etc. they are pretty strong and hard uncooked) and mix them into the mayo. Use either parsley, dill, chives, cilantro, basil or a combination of them. Herb mayo does not last as long as regular or garlic mayo.
Garlic Mayonnaise: you can either use 1/4 cup of the finished mayo and blend it with 1-2 cloves of raw garlic until super smooth and then mix back into the big batch of mayo OR what I prefer: roast 1 bulb of garlic (papery peel off, but cloves intact and top ends cut off > see video) in a cocotte or in aluminum foil in a 400F preheated oven for 40-50 minutes, then add the peeled roasted garlic cloves to about 1/4 cup mayo and blend, then mix back into the big batch of mayo.
*if the oil is added in an unsteady stream, too much at one point, you risk the mayonnaise curdling*if you don't run the immersion blender consistently, you risk the mayonnaise curdling*I do not recommend olive oil for mayonnaise, it tastes very bitter. If you want to use olive oil I recommend using maximum 1/4 cup olive oil and 3/4+ cups flavorless oil