Celebrated for its creamy texture, mayonnaise combines eggs, oil, mustard, vinegar, and lemon juice. This versatile staple enhances fried chicken, seafood, and salads, and serves as a base for favorites like tartar sauce, aioli, remoulade, honey mustard, and coleslaw dressing, enriching a variety of dishes.
In a jar suited for immersion blending, add a room-temperature egg, canola oil, vinegar, lemon juice, Dijon mustard, and salt.
Place the immersion blender in the jar, ensuring it fully covers the egg yolk. Blend for 10 to 15 seconds on high speed, moving the blender slightly up and down. Continue until you see the oil emulsify and rise.
Keep moving the blender up and down until the mixture is fully emulsified and turns fluffy, forming stiff peaks. Your homemade mayo is now ready to enjoy or store for later use.
To Serve
Enjoy this fluffy homemade mayo as a delicious dip for fried chicken or fish. It's also perfect for creating other sauces.
Notes
Pro Tips for Perfect Mayonnaise:
Temperature Matters: Ensure all ingredients, including eggs and oil, are at room temperature for a stable emulsion.
Acidic Balance: Include lemon juice or vinegar for flavor and stable emulsion and prevent separation.
Custom Seasoning: Enhance your mayo with salt and other desired seasonings like mustard, garlic, or herbs, to suit your taste.
Alternate Methods: I have also provided instructions for making mayonnaise using whisking and a food processor, which you can find in the sections below.