The other day, I was making our delicious Mayonnaise Chocolate Cake and I realised we were out of Mayonnaise. So, we did what we always do and got creative and made mayonnaise – Just call me Nara 😉. Here is the recipe:
Ingredients
- 1 large Egg (room temperature)
- 1 tablespoon Lemon Juice or White Vinegar
- 1/2 teaspoon Salt
- 1 cup Neutral Oil (like Sunflower, Canola or light Olive Oil
- Optional: 1/2 teaspoon Mustard (for flavour)
Recipe
- In a tall jar or narrow container, add the egg first, then pour in the oil. Add lemon juice or vinegar, salt, and mustard if using.
- Using a Hand Blender / Immersion Blender: Place the blender at the bottom of the jar. Turn it on and keep it still for about 10–15 seconds until you see the mayonnaise emulsifying (turning thick and creamy).
- Slowly lift the blender up while blending to incorporate the rest of the oil. In less than a minute, you’ll have fresh, creamy mayonnaise!
- Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Tips
- Some people advise adding the oil last, but you can try both ways and see what works for you best.
- Room Temperature ingredients work best to avoid curdling.
- Store in a sealed container in the fridge for up to 1-2 weeks.
- You can customise it with garlic, herbs, or a pinch of sugar.
Tell us in the comments below – what do you like to make from scratch?
Leave a Comment