Description
A quick and easy recipe for homemade mayonnaise using a stick blender. This creamy mayo is emulsified perfectly by blending simple ingredients like vegetable oil, mustard powder, vinegar, lemon juice, egg, and garlic powder. Ideal for sandwiches, dressings, and dips.
Ingredients
Scale
Oil
- 5 ounces vegetable oil or canola oil
Seasonings and Flavorings
- 1/2 teaspoon mustard powder
- 1/2 teaspoon red wine vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Other
- 1 raw egg (best if room temperature)
Instructions
- Combine Ingredients – Place all ingredients into the plastic blending cup that comes with your stick blender.
- Blend to Emulsify – Use the stick blender to blend all ingredients until perfectly emulsified, resulting in smooth and creamy mayonnaise.
- Alternative Method – If you don’t have a stick blender, use a food processor instead, slowly drizzling in the oil while mixing to ensure proper emulsification.
Notes
- Use room temperature egg for better emulsification.
- Slowly adding the oil is key to prevent the mayo from breaking when using a food processor.
- Store mayonnaise in an airtight container in the refrigerator and consume within a week.
- Ensure all ingredients are fresh, especially the raw egg, to maintain food safety.
