Homemade Mayonnaise

The story of mayonnaise is as rich as its flavor. Believed to have originated in the 18th century, mayonnaise is thought to have been created in the town of Mahón in Menorca, Spain. The original recipe was simple, made from oil, egg yolks, and vinegar or lemon juice. It quickly spread across Europe, becoming a staple in French cuisine. By the early 20th century, mayonnaise had made its way to the United States, where it gained immense popularity as a versatile condiment. Today, mayonnaise is a global culinary staple, used in everything from sandwiches to dressings, and continues to evolve with new flavors and variations.

Discover the art of homemade mayonnaise with this easy guide to creating your own Creamy Dreamy version. Experience the rich textures and fresh flavors that surpass store-bought options. This article walks you through the essential ingredients, the science behind emulsification, and offers a step-by-step process so you can craft the perfect mayonnaise at home. Elevate your salads, sandwiches, and sauces while enjoying the satisfaction of homemade cooking!

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Ingredients

1 large egg (room temperature)

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar or lemon juice

1 cup neutral-flavored oil (like canola, grapeseed, or light olive oil)

Salt, to taste

Freshly ground black pepper, to taste (optional)

Instructions

Combine Base Ingredients: In a tall, narrow container (like a mason jar or a beaker), add the room temperature egg, Dijon mustard, and white wine vinegar (or lemon juice). The container should be just wide enough to fit the head of your immersion blender.

Blend It Smooth: Place the immersion blender all the way at the bottom of the container. Turn the blender on low and blend the ingredients for about 10 seconds until they are well combined.

Incorporate the Oil: While still blending, slowly drizzle in the oil. Start with a very thin stream and gradually increase the flow as you see the mixture begin to emulsify and thicken. This should take about 1-2 minutes.

Season It Up: Once all the oil is incorporated and the mayonnaise is thick and creamy, add salt to taste. Optionally, you can also add freshly ground black pepper for additional flavor.

Storage: Transfer the mayonnaise to an airtight container and refrigerate. It will keep for about 1 week.

Prep Time, Total Time, Servings: 5 minutes | 5 minutes | Makes about 1 cup