Nothing beats the taste of homemade mayonnaise on your salad or sandwich. This old-time recipe allows you to quickly whip up enough for your meal and enjoy flavoring it to your taste. I suggest using an immersion blender for this recipe, though a handheld blender can work well.
This recipe gives you a plain mayonnaise. Add a teaspoon of Dijon mustard to enhance flavor slightly – or any other flavors that fit the dish you are pairing this with.
Oil is the largest part of this recipe, so choose one that fits your taste. A light vegetable oil is perfect, or choose an avocado oil. I don’t suggest using an extra virgin olive oil as the taste would be too strong for mayonnaise.
When completed, place in a tightly closed, glass jar and refrigerate. This will keep for up to a week in the refrigerator.
- 1 egg
- 3 tbsp white wine vinegar (or lemon juice)
- 1/2 tsp salt
- 2 tbsp white granulated sugar
- 1 - 2 cups oil (your choice of light oil (do not use extra virgin olive oil as the taste will be too strong))
- With blender, combine the egg, vinegar, salt and sugar
- Add 1 tablespoon of oil and beat it in very thoroughly
- Once the first tablespoon is completely blended, add 2 more tablespoons and blend thoroughly
- Add 3 more tablespoons and blend thoroughly
- Once it is blended thoroughly, you can begin pouring in the oil at 1/4 cup then blend
- Use enough oil until the mayonnaise reaches the desired thickness
- If it becomes too thick, add vinegar or lemon juice a teaspoonful at a time