You can thank Betty for this post. In the past 2 weeks she has asked me 14 times how to make mayonnaise from scratch. She was here one day as I was doing it and she was stunned, amused and amazed at how easy it is to do when you know a couple of tricks.
The only troublesome trick is you have to remember those couple of tricks.
Betty – What was it again? A Tablespoon of dijon?
Karen – No. No, a teaspoon.
Betty – O.K., but a cup of sugar, right.
Karen – OMG NO. There’s no sugar in it.
Betty – O.K. so dijon, vinegar, and oil. I feel like I’m missing something.
Karen – The egg. The main ingredient is the egg. And there’s no vinegar, it’s lemon juice.
Betty – Oh that’s right. I can’t ever seem to remember this. Now why is there no sugar in the cake?
Karen – Because it isn’t cake. It’s mayonnaise.
Betty tends to think about 17 things at once and therefore has trouble focusing on simple tasks like remembering recipes or listening to entire sentences.
This homemade mayonnaise recipe is a 1-1-1-1 ratio. Kind of. Everything is a different measurement but they’re all 1’s.
- 1 egg
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1 cup of light tasting oil vegetable oil
- 1 pinch of salt
- Add all ingredients to container of immersion blender (or wide mouth mason jar).
- Place blender directly over the egg and hold in place touching the bottom of the container.
- Keeping the blender touching the bottom of the container, turn it on and mix until the oil stops incorporating.
- Slowly raise the blender from the bottom of the container, maintaining the vacuum, to incorporate the rest of the oil.
- Once the vacuum seal is broken, mix up and down a couple of more times and you're done.
Here we go! The world’s easiest and most fool proof mayonnaise but it DOES REQUIRE one special tool. And without it, you’re sunk.
Enter the immersion blender.
It’s that tool that will turn making mayonnaise from a chore into something as fun as … I don’t know, as fun as a good sneeze. My immersion blender is one billion years old, give or take a day or two. Because of that I couldn’t find that exact one for you to buy so I picked out one that has a similar bottom. A lot of them have a scalloped bottom which worries me. It might be fine, but I know that the flat bottom immersion blender like mine works perfectly for mayonnaise. If you have one that isn’t a flat bottom and it works, please do let me know!
Here we go! I know I said that before, but I forgot I had to mention the importance of the immersion blender.
Crack one egg into the blender’s cup. Any tall and slender container will do. Make sure you don’t break the yolk.
Add 1 healthy teaspoon of dijon mustard.
Add a tablespoon of lemon juice. Bottled is fine. Seriously. Don’t worry about it. Who are these lunatics who demand fresh lemon juice for everything?? Screw it.
Add 1 cup of light tasting oil like canola or vegetable oil. Let the canola hating begin …
Place your immersion blender’s blade DIRECTLY over the yolk, so it gets encased in the bell of the blender.
See? The yolk is right inside.
Turn the blender on while holding it firmly down on the bottom of the container. DO. NOT. MOVE. IT. Don’t whirl it around, don’t lift it up and down, don’t MOVE it. Just keep the blender over the yolk on the bottom of the container.
Once no more oil is being mixed in, slowly raise the blender straight up. This will suck the oil on top down below. You want to try to maintain suction. You’ll get to a certain point where the suction breaks and then, and ONLY then can you move the blender up and down a few times to make sure all the oil on top is mixed in.
Add a pinch of salt. Whirr with blender quickly. Taste. Add more salt if you want.
That’s it. It’ll be thick and rich right from the get go, but once you refrigerate it it gets even thicker. THIS is the only mayonnaise I use now because it’s so easy to make.
Mayonnaise from the store keeps in the fridge for about as long as a mummy will keep in a crypt. Which seems strange for something made out of egg. Suspicious even.
This homemade mayo will last 1 week in your fridge. Please do NOT push it and try to eat it after that. 9 days is technically what is probably safe, but I use a cut off of 7 days. Every time I make the mayonnaise I just add a piece of masking tape to the top of the jar with the date I made it and the date it’ll be expired by. You think you’ll remember when you made it and how long it’ll last but you won’t. I guarantee you won’t. You can’t even remember what you had for dinner 2 nights ago.
Like the glass Weck Jar? Me too. Get ’em here.
Like the round cutting board? Make one yourself for about $5!
Need more proof that this is the easiest recipe ever? Here you go.
If you already own an immersion blender and you haven’t been making mayonnaise this way I’m kindda stunned you’re still here reading these final sentences. Grab that blender. It’s time to make cake.