Easiest Mayonnaise Ever

I’ve been meaning to do this for a long time. I’ve researched it and thought about it and tried it and failed and researched it some more and finally(!), we have the easiest mayo you’ve ever made.  And delicious, too.

I’ve had so many false starts with this and I really wasn’t sure if it was going to work.  I came close last week, but I only had olive oil in the house and even though I used light olive oil, the consistency was good, but the taste was all olive.

I decided to try canola this time and lo and behold it’s perfect.  I made delicious mayo in less than 3 minutes. All you need are the ingredients and your stick or immersion blender.

1 fresh egg room temperature

2 teaspoons dijon mustard

1 pinch of salt

1 tablespoon fresh lemon juice

200 ml of canola oil

I dropped everything into a jar with a screw top lid and put the immersion blender in.  Turn it on a low setting and let it work for a couple of seconds until you feel the ingredients starting to come together and giving you a little resistance.  Slowly lift the blender up just a little, being careful not to bring it all the way to the top, or else you’ll have splashing all over the place.  Slowly work the blender up and down until you have mayo.

Hmm, the consistency looks good, the color is pleasant… I called the guinea pigs kids over and had them taste it.  They both loved it (full disclosure, I don’t like mayo unless it’s mixed in with something, so I didn’t taste it).  They were oohing and aahing and I was so excited!  And then I realized I hadn’t taken any pictures, so I decided to do a different flavor.

1 fresh egg room temperature

1/2 tablespoon stone ground mustard

1 pinch of salt

1 tablespoon fresh lemon juice

couple of grinds of fresh pepper

200 ml canola oil

Follow the same instructions as above with the blender until you have the right consistency.

The kids tried this one and liked it too. When Jim got home, they were chilled and in the fridge and he tasted them both and declared them delicious.  I think tomorrow I’m going to make some tuna salad and see how that goes, but I have a feeling I’m going to be making mayo myself from now on. So much cheaper, fresher and my mind is reeling with the flavor combination possibilities!Similar Posts:

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