Homemade Quick Mayonnaise

Author: Oogne

Evaluate:	1
Difficulty:	1

Enjoy your freshly made, quick homemade mayonnaise in salads or as a base for various dressings and sauces! Adjust the seasoning and lemon juice/vinegar to suit your taste preferences.

Ingredients:

Number of portions: 2

large egg, at room temperature

1 Tablespoon(s)

Dijon mustard

1 Tablespoon(s)

lemon juice or white vinegar

1 Cup(s)

neutral-flavored oil (such as vegetable or light olive oil)

Salt and pepper to taste

Preparation:

Preparation time: <15 min.

In a blender or food processor, combine the egg, Dijon mustard, and lemon juice (or vinegar). Blend for about 20-30 seconds until well combined.
While the blender is running, very slowly drizzle the oil into the mixture. Start with just a few drops at a time and gradually increase to a thin, steady stream. This slow pouring process is crucial for emulsification.
Continue blending until the mixture thickens and becomes creamy, which should take about 1-2 minutes.
Once the mayonnaise reaches the desired consistency, season it with salt and pepper to taste. Blend briefly to incorporate the seasonings evenly.
Transfer the homemade mayonnaise to a clean jar or airtight container. It can be stored in the refrigerator for about 1 week.

Author: Oogne

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