Stop Buying Mayo — All You Need Is A Whisk

By Bigger Bolder Baking · 15 min

Ingredients

Instructions

1. Immersion blender: put the egg, mustard, vinegar, lemon juice and salt in a tall narrow jar. Set the blender head flat on the bottom, cover the egg mixture, and blend on high for 30 seconds.
2. Keep the blender on the bottom and slowly pour in the oil in a steady stream until a thick emulsion forms at the bottom, about 1 to 2 minutes.
3. Once most of the oil is in, slowly lift and lower the blender until all the oil is incorporated and the mayonnaise is smooth and creamy.
4. Food processor: using the small bowl attachment, process the egg, mustard, vinegar, lemon juice and salt for 20 seconds.
5. With the processor running, pour in the oil very slowly, in a thin steady stream, until all of it is incorporated and the mayonnaise is thick.
6. Store in an airtight container in the refrigerator for up to 2 weeks.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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