- 1 egg
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 cup light tasting olive oil, divided
1 Tbsp white wine vinegar (or lemon juice)
- Place the egg, salt, mustard and vinegar in a wide-mouth mason jar. Put immersion blender in, then pour the oil. If necessary, wait a minute or two for the oil to come to the top.
- Blend the mixture. It should begin to thicken quickly. It should take about 30 seconds for your mayo to fully emulsify.
- Stir in the vinegar (or lemon juice).
- Use right away!
- Store tightly covered in the refrigerator.
- You can use a food processor or blender to emulsify your mayo. I use my immersion blender and either the cylinder jar that came with it, or a wide-mouth mason jar.
- An emulsion is when two liquids that don’t normally stay mixed together (think oil and vinegar), are mixed in a way that they don’t separate. Slowly blending the egg and oil together will keep it emulsified.
- Be sure to use a light-tasting oil. Don’t use extra virgin olive oil or avocado oil…they’re too heavy and you might not love your mayo.
- The typical method of making mayo is to blend the mixture and very slowly pour in the oil as it blends. Should take a couple of minutes. It will thicken (emulsify) as you blend.
- If your mayo doesn’t emulsify, try adding another egg and blend until it thickens (one batch I made didn’t emulsify and this trick thickened it right up. It wasn’t the exact consistency, but it was thick enough to use with no problems.
- In the movie Julie & Julia, there’s a scene where Julia Child is madly whipping gallons of mayo in her kitchen. I can’t imagine doing this by hand!
Lightly adapted from Whole 30
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