How To Make Mayonnaise At Home 🥚

Ingredients

• 1 large Egg (Whole egg, pasteurized by heating in water bath 140°F for 45 minutes)
• 1 cup Avocado Oil (Neutral-flavored oil with high smoke point)
• 1 teaspoon Dijon Mustard (Adds flavor and helps emulsify)
• 0.5 teaspoon Salt (Fine sea salt)
• 1 teaspoon Lemon Juice (Freshly squeezed for best flavor)
• 1 teaspoon Red Wine Vinegar (Adds acidity)

Instructions

1. Pasteurize the Egg

   Fill a saucepan with water, attach the thermometer and heat until the water reaches 140°F (60°C). Gently lower the whole egg into the water and maintain the temperature for 45 minutes. Afterward, transfer the egg to an ice water bath to cool quickly.

   Time: PT45M

   Temperature: 140°F

2. Measure Remaining Ingredients

   While the egg cools, measure 1 cup avocado oil, 1 tsp Dijon mustard, 0.5 tsp salt, 1 tsp lemon juice, and 1 tsp red wine vinegar. Set them within easy reach.

   Time: PT5M

3. Blend the Mayonnaise

   Place the cooled, pasteurized egg in the tall mixing bowl. Add the mustard, salt, lemon juice, and red wine vinegar. Insert the immersion blender so the tip is touching the bottom of the bowl, turn it on, and slowly drizzle the avocado oil while blending. Keep the blender tip submerged and continue for 10‑20 seconds, then lift and blend another 10‑20 seconds until the mixture thickens and becomes glossy.

   Time: PT2M

4. Store the Mayonnaise

   Transfer the finished mayonnaise to a clean, airtight jar. Label with the date and refrigerate. It will keep for up to two weeks.

   Time: PT1M

Nutrition Facts

Calories

90

Protein

0g

Carbohydrates

0g

Fat

10g

Fiber

0g