Piousbox

Homemade mayonnaise is simple and usually tastes better than store-bought.

Ingredients

• 1 large egg (room temperature)
• 1 tbsp lemon juice or white vinegar
• 1 tsp Dijon mustard (optional, helps emulsify)
• 1 cup (240 ml) neutral oil (sunflower, canola, or light olive oil)
• ¼ tsp salt

Method (Immersion Blender – easiest)

1. Put the egg, lemon juice/vinegar, mustard, and salt into a tall jar.
2. Pour the oil on top.
3. Place an immersion blender at the bottom of the jar.
4. Blend without moving for about 10–15 seconds until a thick white mayonnaise forms.
5. Slowly lift the blender to incorporate the remaining oil.
6. Taste and adjust with more salt, lemon juice, or mustard.

Method (Whisk by Hand)

1. Whisk together the egg, lemon juice/vinegar, mustard, and salt.
2. Add the oil a few drops at a time, whisking constantly.
3. Once it starts to thicken, slowly drizzle in the remaining oil while whisking continuously.
4. Season to taste.

Tips

• All ingredients should be at room temperature.
• If the mayonnaise becomes too thick, whisk in 1–2 teaspoons of water.
• If it "breaks" (separates), whisk a fresh egg yolk in a clean bowl and slowly add the broken mayonnaise to it.

Storage

Because it contains raw egg, keep it refrigerated and use within 3–4 days.

For a garlic version (aioli), mix in 1–2 minced garlic cloves after the mayonnaise is made.