Mayonnaise
Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
servingservings
Ingredients
- 1 1 eggeggs
- 1 tsp 1 tsp Dijon mustard
- 2 tsp 2 tsp white wine vinegar or lemon juice
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml light olive oil or avocado oil
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Crack the egg into a high and narrow mixing bowl, a large glass measuring cup, or beaker and add the Dijon mustard, vinegar, and salt.
- Place the immersion blender in the bottom of the container before turning it on. Start mixing using one hand and use the other hand to slowly pour the oil into the bowl in a thin steady stream while you keep mixing. Note that the lowest layer is supposed to turn white and creamy before you raise the blender to the next layer. The mayonnaise is ready when it's thick and fluffy.
- Taste and add more salt, and perhaps add more vinegar or lemon juice and dijon based on your preferences.
Tip!
Homemade mayo keeps at least 5 days in the refrigerator.
This is a great base for many other sauces and dips. Check out our flavored mayo collection for inspiration. Check out one of our member favorites, Chipotle mayonnaise, below.
Recommended special equipment
- High and narrow mixing bowl a large glass measuring cup or beaker
- Immersion blender
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
187 comments
They are not talking any cup that might be in your pantry.
As an example, it's key to have a jar that just fits the head of your stick blender. If your eggs, lemon juice, mustard don't touch the blades in the jar, double the batch. I didn't even have to drizzle the oil. All ingredients went into the jar, I submerged the blender to the bottom and started it. As it emulsifies, tilt and move the blender until all the oil is incorporated. Worked perfectly after SEVERAL fails. Only challenge is finding an oil besides olive oil. It's just to strong of a taste.
https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
Yes!!! that is how I make it. GAME CHANGER!!!!!
Thanks for the tips...I have recently started having trouble with my mayo's and don't understand why. Pretty frustrated here...lots of waste, even when tying to "save" it. I'm not giving up though, it's so worth it 😋
"Less fat" is too open ended. We recommend very low carb and high fat, with "high" meaning in terms of percentage of calories, not necessarily "high fat" by quantity. You can read our top weight loss tips in this article - https://www.dietdoctor.com/how-to-lose-weight
I am about to make mine and will use my Immersion blender.
There is not a good sub, you may just want to omit it, but the mayonnaise may be bland.
1 egg (room temp)
3/4 cup oil (avocado or olive)
2.5 tsps lemon juice (or 1.5 tsp lemon juice + 1 tsp vinegar)
1/4 tsp salt
1/4 tsp Dijon (or dry) mustard
Use a hand blender in a tall, narrow container
We have not tested this recipe with flax seed oil.
An electric whisk may work better than a blender, but we have not tested it.
It may be important to split those "cup hairs" for some recipes, but my understanding is that with mayo, a bit more oil or a bit less is not a problem. And, yes of course, you're supposed to use a liquid measure cup made for that purpose. Whether it's an English measure cup (8 fluid ounces) or a metric measure cup (250 ml) probably makes no difference when you're making mayo.
A cup in your pantry made for drinking coffee or tea is not a proper measure.
Thank you for your wonderful feedback!
I shouldn't have to come to the comments to find ways to "fix" the recipe in order to get something edible.