Notes
The eggs are not cooked in this recipe. If concerned about salmonella, please use pasteurized eggs. Lemon juice or apple cider vinegar, both options work well. Use mild-tasting oil such as avocado oil, light olive oil or any other preferable one. Avoid using extra virgin olive oil as it has a strong flavor. Dijon mustard is optional but preferred.
Method
Blend egg, mustard and acid: Make sure the egg is at room temperature. In a blender or food processor, add the egg and lemon juice or vinegar. If you're using mustard, add it now as well. Blend for a few seconds until well combined. Slowly add oil: With the blender running on low speed, begin to slowly drizzle in the oil. Start with just a few drops at a time, then gradually increase to a thin, steady stream. This slow addition is crucial for proper emulsification. Continue blending: As you add the oil, you'll notice the mixture thickening and becoming creamy. Continue blending until all the oil has been incorporated and the mayo is thick and smooth. Season to taste: Once the mayo reaches your desired consistency, season it with salt to taste. You can also adjust the acidity by adding more lemon juice or vinegar if desired. Serving: Serve alongside your favourite dishes and enjoy! Refrigeration: Store homemade mayonnaise in an airtight container in the refrigerator for up to 1-2 weeks. Always use a clean spoon when serving to prevent contamination. Freezing: Mayonnaise should not be frozen as it will separate and lose its creamy texture when thawed.