Homemade mayonnaise is better in health benefits, freshness and flavor than the commercial alternative. With this beyond-easy mayonnaise recipe, you don’t have to buy commercial mayonnaise loaded with preservatives and trans fats. You probably already have all of the ingredients. Just grab an egg, some olive oil, lemon, mustard, and salt, and get ready for a smooth, creamy and “healthier” version of mayo.
- 1 cup sunflower oil
- 1 large egg at room temperature
- 1 tsp lemon juice
- 1/2 tsp mustard
- 1/4 tsp salt or more to taste
Before you begin, make sure all your ingredients are at room temperature.
Break the egg and put the yolk into a blender. Add ½ teaspoon of mustard.
Blend on medium speed while adding the oil, drop by drop.
When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.
When the liquid becomes nice and thick, season it with salt and fresh lemon juice.
Another neutral-flavored oil - oil that is light in flavor is recommended, for example, sunflower oil in my recipe. You could also use avocado oil.
Remember to never season the mayonnaise until the end. If you season it at the beginning it will destroy the egg yolk, preventing emulsification.
The mayonnaise should be used within the first couple of hours. The unused sauce can be kept in the refrigerator for up to 3 days.
If you want to keep your mayonnaise sauce a little longer (up to a week), use fresh eggs.
Serving: 1g | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg