This Homemade Mayonnaise takes less than 10 minutes to make, and it tastes SO much better than most of the brands at the store. Fresh is definitely better when it comes to mayonnaise, and you only need 5 ingredients!
1large eggat room temperature*
1.25cupsolive oil**NOT extra virgin
1/2tspground mustard seed***
2tbspfreshly squeezed lemon juiceat room temperature
Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.
Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise, and if you pour too fast, the emulsion may break. The total pouring time to aim for should be about 90 seconds.
With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.
The mayonnaise is now ready to be used. Enjoy!
*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.**You can use any neutral oil you'd like here. I like a light olive oil as my first choice. Avocado oil is trendy in the health narrative, but I find the taste to be terrible and don't recommend it. Make sure not to use extra virgin olive oil here, because it will make the mayonnaise bitter and the flavor is too strong.***No ground mustard seed in your pantry? You may substitute 1 tsp of any mustard in your fridge, such as Dijon, yellow mustard, etc.Storage: Keep in the fridge for up to 5 days in an airtight container.Freezing: Not recommended, because it will wreck the texture.Need to use it up? Some of my favorite mayonnaise-heavy recipes are Coleslaw, Shrimp Salad, Waldorf Chicken Salad, Tartar Sauce, and Red Potato Salad.Recipe yield: This makes about 1.5 to 1.75 cups of mayonnaise.Recipe adapted from the Whole30 method in It Starts with Food.