Mayonnaise is a staple ingredient for many recipes. It is used to make homemade ranch dressing, an ingredient in many pasta salads, a creamy sauce for sandwiches, and so much more. This recipe is a very fast to whip up and stores in the refrigerator for about 2 weeks. It is all natural ingredients, zero stabilizers or preservatives. It takes less than 5 minutes from the time you gather your ingredients to finished product. Follow the steps below for your next jar.
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Mayonnaise
Equipment
- glass jar
- measuring spoons
- measuring cup
- stick blender/ immersion blender
Ingredients
- 1 Egg (room temperature)
- 2 tsp Lemon Juice
- 1 tsp White wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Sea salt or kosher salt
- 1 cup Light olive oil (do not use extra virgin)
Instructions
- Start by cracking the egg into the glass jar.
- Measure and add vinegar, mustard and salt.
- Pour oil over the top of the previous ingredients.
- Place stick blender into the jar and cover the egg yolk. Turn blender on and watch for the mixture to begin turning white. 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 2 weeks.
