Description
A creamy and fresh version of mayonnaise made from scratch, mimicking the beloved Hellmann’s brand. Perfect for elevating sandwiches, salads, and dips.
Ingredients
- 1 large egg, room temperature
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or 2 tsp white wine vinegar
- 1/2 tsp fine salt (adjust to taste)
- 1 cup neutral oil (canola, vegetable, or light olive oil)
- Optional: 1 tsp sugar or 1 tbsp extra-virgin olive oil for flavor
Instructions
- Start with room-temperature ingredients.
- Combine the egg, Dijon mustard, lemon juice (or vinegar), and salt in a tall jar or bowl.
- Slowly add the neutral oil while blending: use an immersion blender at the bottom of the jar, starting to blend and slowly lifting it up as the mayo thickens.
- Expect a glossy, thick mayonnaise in under a minute with a blender or 3–5 minutes by hand using a whisk.
Notes
Store in a clean, airtight jar in the fridge for up to 7 days with raw eggs, or 10–14 days with pasteurized eggs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Emulsifying
- Cuisine: American