Once you discover how easy it is to make your own mayo you might never buy jarred again—it really is that delicious. The most important thing is that all ingredients are at room temperature.
By experimenting with the oil you use you can put more or less oil flavor in your mayonnaise. In this recipe, for example, you can swap sunflower for olive oil and it’s like a whole different food. Try it. Then when you’re ready to mix things up, flavor it.
- 1 egg
- 2 tablespoons lemon juice
- 1/2 teaspoon dried mustard
- 1/4 + 1 cup LIGHT olive oil (not extra virgin)
- Put egg and lemon juice in blender allow to come to room temperature together, 30-60 minutes
- Add dried mustard and 1/4 cup olive oil
- Blend on lowest setting until frothy, about 45 seconds
- With blender running open pouring lid and SLOWLY begin to add remaining cup of olive oil. Pour very slowly. It should take about 2-1/2 minutes to pour the whole cup of oil into the mixture. You will hear a change in the sound the blender makes as the ingredients begin to emulsify and become mayonnaise.
- Spoon mayonnaise into a container and refrigerate for an hour.
Co-Author of Garden Candy Basics