lunch · vegetarian · gluten-free · dairy-free
Homemade mayonnaise
Thick, tangy mayonnaise from egg yolk, mustard, lemon and oil in two minutes with an immersion blender.
- Time
- 5min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Put egg, mustard, lemon and salt in a tall narrow jar, then pour the oil on top.
-
2
Let settle 30 seconds.
-
3
Set an immersion blender at the bottom, turn on and hold still until it turns white and thick.
-
4
Slowly lift the blender to pull in the rest of the oil.
-
5
Adjust salt and acid; keeps 1 week refrigerated.
