Homemade Mayonnaise

Ingredients

• 1 egg (Whole egg; at room temperature)
• 200 ml high-oleic sunflower oil (For example, Ekoplaza wok oil; at room temperature)
• 1 tl mustard (At room temperature)
• 1 el lemon juice or apple cider vinegar (Choose one; the acidic ingredient. At room temperature)
• pepper (A pinch, to taste)
• Celtic sea salt (A pinch, to taste)

Steps

1. 1

   Make sure all ingredients are at room temperature. Place the whole egg, high-oleic sunflower oil, mustard, lemon juice or apple cider vinegar, pepper, and Celtic sea salt in a tall, narrow measuring cup.

2. 2

   Place the immersion blender all the way at the bottom of the measuring cup, directly over the egg. Make sure the blender head touches the bottom and do not stir the ingredients beforehand.

3. 3

   Turn on the immersion blender and hold it still at the bottom initially, allowing the egg and oil at the bottom to emulsify. Then pull the blender up through the measuring cup very slowly.

4. 4

   Continue moving the immersion blender slowly upward until all the oil has been incorporated and the mayonnaise is thick and creamy. This takes about 10 seconds. Taste and add extra pepper or salt if desired.

Notes

Use a tall, narrow measuring cup so the immersion blender can emulsify the ingredients properly. Store the mayonnaise refrigerated and preferably use it within a few days; since it contains a raw egg, careful refrigeration is especially important. The post mentions high-oleic sunflower oil as a neutral-tasting alternative to regular supermarket mayonnaise.

Nutrition per serving

• sauce
• spread
• vegetarian
• gluten-free
• low-carb
• dairy-free
• no-cook
• quick