Mayonnaise is a staple ingredient for many recipes. It is used to make homemade ranch dressing, as an ingredient in many pasta salads, as a creamy sauce for sandwiches, and so much more.
Homemade mayonnaise is made with all natural ingredients, without stabilizers or preservatives. Overall, it tastes just as good- if not better- than store bought mayonnaise.
The magic comes from using an immersion blender to mix the ingredients. I am always amazed at the speed of an immersion blender in the jar.
What is an immersion blender?
An immersion blender is a hand held, super handy kitchen gadget. It is used to blend or puree foods directly in a container or stockpot while cooking, rather than transferring food to a traditional blender. Immersion blenders are also known as stick blenders, or wand blenders. They are handy, for instance, when pureeing soups because they reduce the risk of getting burned by transferring hot liquid into a traditional blender. Also, immersion blenders are smaller than traditional blenders, making them easier to store. For this recipe, the action of the immersion blender is to emulsify the mayonnaise ingredients in the jar. The reason it works so quickly is because the immersion blender first blends the egg and then pulls in the other ingredients to thicken the mayonnaise. Here is an article from Good Housekeeping that lists the best immersion blenders. 4 Best Immersion Blenders of 2025, Tested & Reviewed
Preparation, Total yield, and Storage Information
This recipe for homemade mayonnaise requires just six ingredients and surprisingly, you won’t even believe how fast it is to make. It takes less than 5 minutes from the time you gather your ingredients to finished product. The total yield is just over one cup after preparation. It must be stored in the refrigerator in an airtight container. It will be fresh for up to 10 days.
Some Eleanor Francis Traditions Recipes that use homemade mayonnaise:
California club with Creamy Cucumber Slaw
Mayonnaise
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Ingredients
- 1 Egg (room temperature)
- 2 tsp Lemon juice
- 1 tsp White wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Sea salt
- 1 cup Light olive oil (do not use extra virgin)
Instructions
- Start by cracking the egg into the glass jar.
- Measure and add lemon juice, vinegar, mustard and sea salt.
- Pour oil over the top of the previous ingredients.
- Place stick blender into the jar and cover the egg yolk with the blender. Turn the blender on and watch for the mixture to begin turning white and thickening. Move the blender around just a little to make sure all ingredients are combined. This should take around 1 minute of blending.
- Can be used right away. Store in the refrigerator for up to 10 days.
Nutrition
