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Homemade Mayonnaise

Hands down, homemade mayonnaise is superior to store-bought. Luckily, it's easy to make with an immersion blender and a wide-mouth, tall canning jar. Make it once and you will be hooked!

Prep Time 15 minutes

Ingredients

  • 2 large yolks
  • 1/2 lemon, freshly squeezed-fresh lemon juice
  • 2 t. Dijon mustard
  • 1/4 t. sea salt
  • 1/4 t. white pepper
  • 3/4 cup safflower oil

Instructions

  1. In a large-mouth, tall canning jar, add the egg yolks, lemon juice, Dijon mustard, salt, and pepper. Process with an immersion blender for 5 to 10 seconds.

  2. With the immersion blender running, add the oil in a slow, steady stream. Process until smooth, thick, and creamy. Taste for seasoning.

  3. Mayonnaise may be refrigerated for up to made 3 days.