Homemade mayonnaise, foolproof recipe, in less than 1 minute, with few and simple ingredients we all have at home, so from now on never without mayonnaise again. Yes, now that I have discovered the foolproof recipe never without mayonnaise again, as it finishes or you need it just when the jar is empty, only with a smear of mayonnaise and the bitterness in your mouth and goodbye stuffed focaccia. Making mayonnaise at home is very simple with this method, just a jar, an immersion blender, and the mayonnaise is done in less than a minute, yes I’m not joking, it’s ready in about 45 seconds, without the need to pour the oil slowly as we used to do with electric whisks, because there mounting the mayonnaise well is really a challenge, and success is not always guaranteed. No problem, the recipe I give you today is foolproof, but follow all the little tips I’m about to give you and you’ll see that it will be a breeze to prepare delicious mayonnaise at home, so much that you won’t want the packaged one anymore. Watch the movements of the immersion blender in the jar, they must be just those.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 1 Minute
- Portions: 250 g of mayonnaise
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for Homemade Mayonnaise
- 1 egg
- 3/4 cup sunflower oil
- 2 tbsp olive oil
- juice of 1/4 lemon
- 3 tbsp white wine vinegar
- 1 pinch salt
- to taste black pepper
Tools
- 1 Jar
- 1 Immersion blender
Steps to Prepare Homemade Mayonnaise
Place the egg inside the jar, be careful not to break the yolk, so it’s better if it’s very fresh. Add the olive oil, a pinch of salt, the vinegar, it’s better to be generous, at least 3 tablespoons, then also the juice of 1/4 lemon and finally the sunflower oil, which must cover the egg three times, it corresponds to about 3/4 cup. The lemon and vinegar are essential to eliminate the egg taste, but I assure you that you won’t notice it at all, doing so. If you want to be sure the mayonnaise suits your taste, add vinegar and lemon at the end a little at a time. To flavor, you can use black pepper. There is no need to follow a precise order in pouring the ingredients into the jar, only the egg must be placed first without breaking it.
Now that all ingredients are in the jar, let them rest for a moment, this is to stabilize the ingredients, all at the same temperature. If we have ingredients at different temperatures, it may happen that the mayonnaise doesn’t whip well, so let them sit for 5 minutes before proceeding.
After 5-10 minutes, prepare the mayonnaise, immerse the immersion blender into the jar, place it on the egg yolk, hold the jar with one hand, and start the hand blender with the other, keeping it still, at the bottom of the jar, on the yolk. The mayonnaise will start to whip, it will take just a moment, gradually, rise, without ever letting the blender out of the mayonnaise, and blend all the oil until you perfectly whip the mayonnaise. You can also give some gentle mixer strokes and turn it off, without running it all at once. A few spins will be enough to get a very tasty homemade mayonnaise, and if we want, we can also flavor it to our taste, with a bit of pepper, chili, or other ingredients we like.
Homemade mayonnaise keeps for a few days in the fridge, well closed, the convenience of having prepared it in the jar is that you can just screw on the lid, and we can store it directly. It will be perfect now that the holidays are coming to season our beloved Russian salad.
If you want to pasteurize the egg, to avoid any salmonella risk, you can do it before preparation, or you can use hot oil at 250°F. You will need a kitchen thermometer. For the water bath, we need to heat the water at a constant temperature of 140°F, in a saucepan to keep in contact with the egg in a jar, for about 20 minutes. Simpler is to heat the oil and use the hot oil, which will pasteurize the egg.
