Basic Mayonnaise

Basic Mayonnaise

Traditional mayonnaise is made with a ratio of 1 egg yolk: 1 cup oil, however, since egg yolks are of varying size, your mayo might be nice and fluffy before you’ve mixed in all your oil. This is fine. The key to making a strong emulsion (i.e. not breaking your mayo into a liquid mess) is adding the oil sllllooooooowwwwwwly. Very slowly. Each cup of oil should take at least 2-3 minutes to be fully incorporated.

Don’t forget to taste the final product! The best part of this mayo is that it’s a blank canvas for your flavors. It also makes a great base for other condiments and dressings like tartar sauce or ranch.

INGREDIENTS

• 1 whole egg (yolks alone work too if you need the whites for something else)

• 1 teaspoon Dijon mustard

• Juice of ½ lemon

• 1 clove of garlic (large or small, depending on how garlicky you want it!) 

• ½ teaspoon salt

• 1 cup neutral oil (like avocado or light olive oil)

• Additional seasoning to taste (salt, black pepper, hot sauce, extra lemon)

METHOD

1. In a container that fits the immersion blender (like a tall jar), combine the egg, mustard, and vinegar or lemon juice.

2. Using an immersion blender, blend the mixture until smooth.

3. Sssssslllllooooooowly add the oil in a thin, steady stream until emulsified. (Each cup should take 2-3 minutes to blend in.)

4. Season with salt and acid or spice to taste, and store in the refrigerator for up to a week.