Mayonnaise is an emulsion: it's a stable blend of two ingredients (oil and fat) that wouldn't normally mix together. Creating an emulsion requires slow, careful blending, otherwise, you won't get the creamy texture you're aiming for. We recommend an immersion blender, but it's also possible to make mayonnaise with a whisk or a regular blender.Many storebought mayonnaise brands have added ingredients to keep them shelf-stable, or are made with low-quality oils. Once you get the hang of making your own, you might never want to go back! Homemade mayo is fresh, tangy, and free of preservatives. It also works great as a base for other flavors – roasted garlic, paprika, and chipotle pepper are some of our favorites. Skill Level: Beginner. Serving Size: 1 Tbsp.
- 2 whole eggs, at room temperature
- 2 Tbsp. dijon mustard
- 1 Tbsp. vinegar (we recommend red wine, champagne, or apple cider vinegar)
- 1/2 tsp. salt
- 1 1/2 cups olive oil, high-quality
- Add eggs, dijon mustard, vinegar, and salt into a mixing bowl. Gently puree with an immersion blender until smooth.
- Once everything else is fully blended, slowly start adding the olive oil, continuously blending on low speed the entire time. Important: pour the oil slowly! It should take 3-5 minutes to pour out all of the oil, stirring all the while.
- Slowly, the emulsion will thicken and you will reach the desired texture. Remove from bowl; store in an airtight container and refrigerate until ready to use. Use mayonnaise as the base to numerous aiolis (mayonnaise-based sauces) or as a condiment to your favorite sandwich.
Nutrition Information: Gluten-free, nut free, dairy free.
- Calories: 90
- Fat: 11 g
- Protein: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Added Sugar: 0 g
- Sodium: 55 mg