Ingredients:
- 1 large egg, at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral-flavored oil (such as canola or vegetable oil)
- Salt, to taste
- Optional: pinch of sugar or honey for sweetness
Instructions:
- Prepare Ingredients:
- Make sure the egg is at room temperature as this helps the mayonnaise emulsify. You can let it sit on the counter for about 30 minutes before using.
- Blend Egg, Mustard, and Acid:
- In a blender or food processor, combine the egg, Dijon mustard, and white wine vinegar or lemon juice. Blend on low speed until well mixed.
- Add Oil Gradually:
- With the blender or food processor running on low speed, slowly drizzle in the oil in a very thin stream. This is crucial for proper emulsification. As you continue to add the oil, the mixture should thicken and become creamy.
- Continue blending until all the oil has been incorporated and the mayonnaise is thick and smooth. This should take about 2-3 minutes.
- Season:
- Taste the mayonnaise and season with salt to taste. If you prefer a slightly sweeter mayonnaise, you can add a pinch of sugar or honey and blend again until combined.
- Store:
- Transfer the homemade mayonnaise to an airtight container and refrigerate for at least 30 minutes before using. This allows the flavors to meld together and the mayonnaise to firm up.
- Homemade mayonnaise can be stored in the refrigerator for up to 1 week.
- Serve:
- Use your homemade mayonnaise as a spread for sandwiches, a base for salad dressings, or a dip for veggies. Enjoy the creamy goodness!
Making your own mayonnaise at home allows you to control the ingredients and customize the flavor to your liking. Plus, it’s a fun and satisfying kitchen project!
