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Mayonnaise
Benchi

How To Make Mayonnaise

Thick Creamy Mayonnaise was one of the dressings they taught me in Culinary school. It's so easy to make but there a few essential tips to know in order to make a thick mayo every time like the store-bought stuff.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 servings
Course: condiments and sauces
Cuisine: American
Calories: 225
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 whole egg
  • 1 Tbsp prepared yellow mustard
  • 1 tsp sea salt
  • 1 tsp granulated cane sugar
  • 2 tsp lemon juice (juice from 1/2 small lemon)
  • 2 Tbsp white distilled vinegar
  • 1 1/4 cup sunflower oil

Equipment

  • immersion blender

Method
 

Instructions
  1. Place all the ingredients in the order given (egg, yellow mustard, lemon juice, vinegar, salt, sugar, and oil) into the cup that the immersion blender comes with, ending with the oil last. Do not stir.
  2. Plunge the stick blender onto the bottom of the cup. Turn the blender on and keep it on the bottom until the mixture starts to emulsify and becomes thick on the bottom half (about 30-60 seconds).
  3. Once the mayonnaise starts to thicken and emulsify slowly move the stick blender upward to continue to emulsify the ingredients. When it's almost combined I will then move my hand blender up and down to well combine any oil on the surface.
  4. Mayonnaise should be thick and hard to blend at this stage, give it a final stir.
  5. Transfer mayonnaise to an airtight container or squeeze bottle and keep in the fridge for up to 1 month.