I haven’t purchased mayonnaise in over a year. When I discovered how simple and delicious real, homemade mayonnaise could be, I ditched the jar of processed spread with canola oil and stabilizers immediately. For a little while, I kept a jar in the fridge for my husband and son, but when it was gone, that was it. And we’ve never looked back.
Mayonnaise makes a creamy dressing, a flavored burger topping, a drizzle that elevates a meal – it is the little black dress of condiments. If you have an immersion blender and tall cup, like the ones in the picture, you can make mayonnaise in 10 seconds, and that includes transferring it to a jar. Once you have mayonnaise, you can add garlic or chipotle peppers and lime or fresh herbs, the possibilities are endless.
I use Melissa Joulwan’s mayonnaise from Well Fed as my base recipe with a bit less oil because it fits better in my jar. So get an immersion blender and make your own mayo for your health and your taste buds.
2 Tbsp. lemon juice (I liked bottled lemon juice for this)
1/2 tsp. salt
1/2 tsp. dry mustard
1 c. extra light olive oil
1) Crack the egg in a tall container. Add salt, mustard powder, lemon juice, and olive oil. Walk away for 30 minutes to let it all come to room temperature.
2) Put the stick blender all the way to the bottom of the container. Start blending while lifting the blender to the top. The mayonnaise will come together immediately and be creamy and beautiful.
3) Scoop/Pour the mayonnaise into a glass jar and store in the fridge. That’s it!