Mayo is a super simple, super versatile condiment. There’s no need for you to buy mayo from the store when you can make it in under two minutes! This is a basic mayo recipe that can be modified to suit all tastes and preferences – don’t be afraid to add random spices or ingredients to see how it turns out.
- 1 egg (I used a pasteurized egg)
- 1 tbsp lime juice (can use lemon or vinegar as well)
- 1 tbsp mustard (I used spicy, you can use dijon)
- Kosher Salt
- Black pepper
- 8 oz Canola/Vegetable oil (don’t use olive oil because it will be bitter due to the aggressive blending)
- Container with a mouth that is barely wider than your immersion blender’s head
- Immersion blender/hand blender
- Add your egg to the container (I use a mason jar)
- Add the acid (lime juice), mustard, salt, and black pepper
- Slowly add your oil – you don’t want to mix up the ingredients
- Submerge your immersion blender to the bottom so that it is touching the egg
- Turn the blender on high. As the mixture begins to emulsify and turn white, slowly raise the head of the blender to incorporate the rest of the oil
- Once the mixture has completely emulsified, give it a good blend again to make sure it’s all mixed.
- Taste, adjust the spice levels, and enjoy!
The chances of catching salmonella from raw eggs is extremely low, but it IS a possibility. If you don’t feel safe taking that risk, use a pasteurized egg!
This mayo will last about 2 weeks in the fridge.