Easy Homemade Mayonnaise

• servings: 10 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 pasteurized large egg

2 teaspoons freshly squeezed lemon juice (1/2 medium lemon)

1 teaspoon Dijon mustard, or 1/2 teaspoon dried mustard

1/2 teaspoon kosher salt

1 cup neutral oil, such as canola, vegetable, or safflower

Directions

Option 1: Food Processor (thickest, whitest in color)

Step 1: Option 1: Food Processor (thickest, whitest in color)

Process 1 pasteurized large egg, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt together in a food processor until combined, about 15 seconds. Stop and scrape down the sides of the bowl with a flexible spatula.

Step 2: Option 1: Food Processor (thickest, whitest in color)

Measure out 1 cup neutral oil in a liquid measuring cup or container with a spout. With the food processor running, start adding the oil through the feed tube a drop or two at a time until about 1/4 cup has been added in and the mixture starts to thicken. Continue pouring in the remaining oil in a thin, steady stream, and process until thick and creamy. If there is any unincorporated oil pooling near the blades, scrape down the sides of the bowl and process again until incorporated.

Option 2: Immersion Blender (easiest and quickest)

Step 1: Option 2: Immersion Blender (easiest and quickest)

Place 1 pasteurized large egg, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt in a tall jar (like a 3-cup Mason jar) or transparent container that is just a bit wider than the head of the immersion blender. (If you don’t have one, it’s best to use one of the other options for making mayonnaise.) Pour 1 cup neutral oil on top.

Step 2: Option 2: Immersion Blender (easiest and quickest)

Insert the immersion blender, making sure it is sitting against the bottom of the jar. Turn the blender on (use the low setting if available) but do not move or lift it. Blend until the bottom starts to look more mayonnaise-like, then slowly lift and tilt the blender up to blend in all the oil until thick and creamy.

Option 3: Blender (double batch recommended for less splatter)

Step 1: Option 3: Blender (double batch recommended for less splatter)

Blend 1 pasteurized large egg, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt together in a blender on medium speed until combined, about 15 seconds. Stop and scrape down the sides of the blender with a flexible spatula.

Step 2: Option 3: Blender (double batch recommended for less splatter)

Measure out 1 cup neutral oil in a liquid measuring cup or container with a spout. With the motor running, start adding the oil through the center of the blender lid a drop or two at a time until about 1/4 cup has been added in and the mixture starts to thicken. Continue pouring in the remaining oil in a thin, steady stream and blend until thick and creamy. If there is any unincorporated oil pooling near the blades, scrape down the sides of the blender and process again until incorporated.

Option 4: By Hand (thinner, more yellow in color)

Step 1: Option 4: By Hand (thinner, more yellow in color)

Whisk 1 pasteurized large egg, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt together in a medium bowl until smooth and combined.

Step 2: Option 4: By Hand (thinner, more yellow in color)

Measure out 1 cup neutral oil in a liquid measuring cup or container with a spout. While whisking constantly, start adding the oil a drop or two at a time until about 1/4 cup has been added in and the mixture starts to thicken. Still whisking constantly, continue pouring in the remaining oil in a thin, steady stream and whisk until thick and creamy.

Recipe Notes

Nutrition

• Serving Size: Serves 10
• Calories: 201 cal
• Total Fat: 22.3 g
• Saturated Fat: 1.8 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 69.9 mg
• Total Carbohydrate: 0.2 g
• Dietary Fiber: 0.0 g
• Total Sugars: 0.1 g
• Protein: 0.7 g