This creamy mayonnaise recipe is simple and quick to make at home. Using a pasteurized fresh egg and a few pantry staples, you can create a delicious and smooth mayonnaise in minutes. The stick blender method ensures perfect emulsification every time. A plastic beaker is recommended for safety.
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Add all the ingredients to a longer plastic beaker.
Begin with the stick blender on the yolk of the egg and pull upwards slowly to emulsify everything.
Enjoy your homemade creamy mayonnaise!
Use a plastic beaker as it is less likely to crack compared to glass. However, glass can be used for better visibility if needed.
Why should I use a pasteurized egg?
Using a pasteurized egg reduces the risk of foodborne illnesses while still allowing you to enjoy the creamy texture of homemade mayonnaise.
Can I use a regular blender instead of a stick blender?
A stick blender is recommended for this recipe as it ensures proper emulsification, but you can try using a regular blender if needed.
What type of oil is best for this recipe?
A neutral oil, such as canola, sunflower, or vegetable oil, works best to avoid overpowering the flavor of the mayonnaise.
Can I substitute vinegar with lemon juice?
Yes, you can substitute vinegar with an equal amount of lemon juice for a slightly different flavor.
How long can I store homemade mayonnaise?
Homemade mayonnaise can be stored in an airtight container in the refrigerator for up to one week.
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