- 1 Egg
- 250 mililitres oil neutral flavoured
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon mustard powder optional
Starting with the egg, followed by the oil add all ingredients to a clean wide-mouthed jar. (you want the egg to be at the bottom of the jar).
Take a stick blender, ensure it is at the bottom of the jar and whizz, it usually takes 30 seconds or so to come together. Once the bottom has emulsified you can begin to angle the blender so that the oil at the top of the jar becomes emulsified with the egg as well.
Cover and store in the refrigerator.
- Use a neutral flavoured oil as the base. You can add a small amount of flavoured oil like you would a seasoning, but a strong Extra Virgin Olive oil will be very overpowering. I use 200ml of mellow olive oil with 50ml of EVO.
- Homemade mayonnaise that is made and stored in a clean jar will keep for up to two weeks in the refrigerator.
Ingredient notes and substitutions
- Olive oil: I like to use a mix of mellow and extra virgin olive oil, full EVO is too strong in flavour for me. You can use any oil to make mayonnaise, but very strong flavoured ones can be overpowering. Other neutral flavoured oils work well.
- Lemon juice: This can be substituted for any acid, ie vinegar or lime juice.
- Salt: I do find salt necessary in mayonnaise but you can control how much
- Mustard powder: This is optional you may choose a different flavouring or leave this out entirely.
Serving: 1Tablespoon | Calories: 114kcal | Carbohydrates: 0.1g | Protein: 0.3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.05g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
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