Mayonnaise (Classic)
A silky homemade mayo — just egg, oil, and acid, whisked into an emulsion in under 10 minutes.
Ingredients
- 1 egg (whole, room temperature)
- 1 tspdijon mustard
- 1 tbsplemon juice or white vinegar
- 1 cupneutral oil (canola or light olive oil)
- 1/4 tspsalt (to taste)
Instructions
- 1
Add the egg, mustard, lemon juice, and salt to a tall, narrow container (or the cup that came with an immersion blender).
- 2
Pour the oil on top and let it settle for a minute.
- 3
Insert an immersion blender all the way to the bottom, pulse once to break the egg up, then blend without moving for 20-30 seconds until it emulsifies and turns pale and thick.
- 4
Once thickened at the bottom, slowly lift the blender to incorporate the remaining oil at the top.
- 5
Taste and adjust salt or acid. Refrigerate; use within a week.
Notes
For garlic aioli, blend in 1-2 grated garlic cloves at the end. For Salsa Rosada, mix 1:1 with Ketchup and a squeeze of lime.
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