This homemade mayonnaise recipe comprises of a few kitchen staples and minimal equipment. Once you have made it, you may never go back to the store-bought version, which is sometimes less pure.
1cuplight, flavorless oillike sunflower or avocado oil
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Instructions
To a tall container that fits your immersion blender add the egg, Dijon mustard, vinegar, and salt. Blend these together with the immersion blender for a few seconds.
With the blender running start adding the oil in a slow continuous stream. I find it helpful to fill the oil into a condiment bottle and squeeze it out from there.
You may not need all the oil. You will be able to tell that the mayo is ready when it is thick and the blender starts having a harder time blending.
Store the mayo in the fridge. It will last as long as the egg would have lasted by itself in the fridge.
Nutrition
Nutrition Facts
Homemade Mayo Recipe
Serving Size
2 tablespoons
Amount per Serving
Calories
200
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
15
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
16
mg
5
%
Sodium
81
mg
3
%
Potassium
9
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
25
IU
1
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Homemade Mayonnaise, How to Make Mayonnaise, Mayonnaise Recipe
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