Indulge in the creamy goodness of homemade mayonnaise with this quick and easy recipe that will have you saying goodbye to store-bought versions forever. Whether you’re pairing it with your favorite dishes or using it as a dip or spread, this tangy and creamy mayo is sure to elevate any meal.
Quick and Creamy Two-Minute Pesach Mayonnaise
Ingredients
- 1 large lemon juiced (or 2 tbsp lemon juice)
- 1 tsp kosher salt or 1/2 tsp table salt
- 1 tbsp sugar optional
- 1 whole egg
- 1 cup light olive oil
Instructions
- In a wide-mouth container, layer the ingredients in the following order: lemon juice, salt, sugar (if using), egg, and light olive oil.
- Allow the egg to settle at the bottom of the container, with the oil sitting on top.
- With an immersion blender placed all the way at the bottom of the container, blend the ingredients on the lowest setting for 20 seconds.
- After 5 seconds, you’ll notice mayo forming at the bottom of the container. By the 20-second mark, you should see mayo near the top of the ingredients with a thin layer of oil on top.
- Slowly and carefully bring the immersion blender up the side of the container while still blending. As you do this, the thin layer of oil on top will drizzle down the side of the container and blend with the mayo underneath.
- Continue bringing the immersion blender almost to the top, stopping just short to avoid splattering mayo everywhere. Your mayo is done when all the ingredients are fully incorporated.
- Taste your mayo and adjust the salt and lemon juice to your preference.
- For added flavor variations, consider mixing in garlic, herbs, truffle, or horseradish according to your taste preferences.
Notes
Enjoy your homemade mayonnaise with your favorite dishes, sandwiches, salads, or as a dip for veggies. Once you try this creamy and tangy mayo, you’ll never go back to store-bought!