/ck/ - Food & Cooking

Make your own:

1 large egg at room temperature

1 tablespoon Dijon mustard

1 tablespoon red or white wine vinegar

1/4 teaspoon kosher salt, or more to taste

1 cup (240 ml) neutral flavored oil, grapeseed, safflower or canola are best

1 teaspoon fresh lemon juice

Put everything in a mason jar with a wide enough mouth that you can fit your immersion blender in. Place egg, lemon juice, and mustard in the bottom. (For this to work, the blades of the blender must touch the egg mixture.)

Add the oil. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.

Try adding minced garlic or spices for your own custom mayo/aioli.