How To Make 1-Minute Mayonnaise

 

Servings: 1 cup | Prep Time: 1 minute | Ingredients: 5

 
 
 

The looks I get when I tell people that I make my own mayonnaise is really something to behold. And I get it. For most people, it’s basically the same as saying I knit my own socks. But knitting your own socks takes approx. 400 years, and this takes legitimately one minute. So you see where the similarities end. And here’s why making your own mayonnaise is so crucial:

It tastes better than any mayonnaise you can buy.

The difference is as extreme as drinking regular orange juice vs. freshly squeezed orange juice. They’re just not even the same animal. That’s how this mayonnaise tastes. This mayonnaise is the freshly squeezed orange juice of condiments. And the bonus, I find, is that because you made-it-in-your-own-kitchen-with-your-own-two-hands, you’ll be inclined to use less of it, treating it more like a mustard, rather than something that drowns everything you make. Or maybe that’s just me. I love mayonnaise.

 
 
 
 

1 Minute
Mayonnaise

 

Ingredients:

  • 1 egg (Vital Farms if you can)

  • 1 cup light olive oil

  • ½ tsp. Dijon mustard

  • juice from ½ a lemon

  • pinch of maldon salt

 
 

Directions:

  1. Take an egg out for maybe 30 minutes to let it come to room temp. When I don’t do this, things get weird.

  2. Crack the egg into the container that comes with your immersion blender – this is the easiest, best way to do it, because you don’t have to think about the blender fitting into another sized container. An immersion blender is a truly great small appliance to own and it’s really worth the investment.

  3. Pour in your light olive oil (it must be “light” or it won’t taste like mayonnaise, any brand will do) along with your lemon, mustard, and pinch of salt.

  4. Put the immersion blender into the container and turn on, keeping the bottom of the blender at the absolute bottom of the container for around 15- 30 seconds.

  5. Once you start to see your (homemade!) mayonnaise start to thicken, you can then slowly pull up the blender in small up and down motions for another 30 seconds.

  6. Store in the same container with the top on (which comes with the blender). Yes we used a cute mason jar for the photo.

  7. You literally made mayonnaise.

 

Note: Stores in the fridge for around 2 weeks, but it won’t last that long.

Double note: Throw two smashed garlic cloves prior to blending and you’ve just made homemade garlic aioli.

 
 
LIFEAudie MetcalfRecipes, Most PopularComment