Here is my recipe for homemade mayonnaise. If you don’t have an immersion blender, you will want to double this recipe for the regular blender. It’s important that the initial egg mixture reaches the blades of the blender.
1 egg yolk
1/4 tsp white vinegar
1/2 tsp lemon juice
1/2 cup extra light olive oil
1/4 tsp salt
Place the yolk, egg, vinegar and lemon juice in your immersion blender cup or a regular blender. Blend until mixture is bright yellow and consistent, about 30 seconds.
While pulsing your immersion blender or leaving the processor running, slowly, and I mean SLOWLY, drizzle the oil into the mixture. As the oil is drizzling, you’ll see the mayo begin to take form.
When all of the oil has been emulsified into the mixture, add the salt. Pulse to mix.
You can add all kinds of stuff at this point…. roasted or crushed garlic is divine. Also, make a chipotle ranch by adding some smoked jalapeño powder or chipotle tabasco sauce. Maybe some olives or cayenne pepper. It’s pretty much a blank slate at this point for you to use as you see fit.
This recipe yields a fairly heavy, rocky mayo. If you prefer yours with a lighter, smoother texture, use a whole egg instead of just the yolk and use an additional bit of oil (maybe another 1/8 cup?)
This recipe uses raw eggs and but the lemon juice and vinegar are both natural preservatives. Check the egg carton for its expiration date and mark your mayo to expire at that same time.