Homemade mayo is beyond easy to make. The only trick is knowing HOW to make it as well as having all the right tools to make it.
An immersion blender comes in super handy for a project such as this. I use a nice jar with a good seal to store my mayo temporarily (it doesn’t last long in my house).
You can certainly use a food processor, however I think it’s such a big tool for such a small project. For me, the immersion blender is a MUCH better tool for the job.
You can use this mayo recipe to make any number of things. Sun-dried tomato mayo? Just add sun-dried tomatoes. Pesto mayo? Add fresh bail or pesto. Garlic aioli? Add fresh garlic.
Homemade Mayonnaise
Difficulty: Easy4
servings10
minutesMaking homemade mayo is beyond easy. For this project you will need either an imersion blender or a food processor.
Ingredients
1 egg
3/4 cup avocado oil
2 tsp mustard
1 tsp white vinegar
1 tsp salt
Directions
- Add all of the ingredients to a pint jar or larger. Do not use a shallow blow for this. Use a jar that’s more tall than wide. Let the mixture sit in the jar for a minute before you start blending.
- Use an immersion blender to create the mayo. Place the stick blender directly at the bottom of the jar and start the blender. Leave the blender on the bottom of the jar - do not pull up until the mayo is white and emulsified.
- As the mayo starts to form keep the blender at the bottom of the jar. You can move the blender but keep it on the bottom. Only when the mayo looks thick and creamy you can start to lift the blender.
- Slowly raise the blender. Once you reach the top then you can mix all you want.
