Mason Jar Mayo

I’ve been making home made mayonnaise for about 3 years now. It is super easy to make when using an immersion blender. I use to make a homemade version using a whisk but that was a long and tedious process that sometimes resulted in separation of the egg and oil. This method is fool proof and quick.

Yields1 Serving
Prep Time5 minsTotal Time5 mins

Ingredients

 1 egg
 1 cup extra light olive oil
 2 tsp lemon juice
 1 pinch salt
 1 tsp dijon mustard

Directions

1

Using a pint mason jar and an immersion blender, pour oil into the jar first.

2

Add egg then lemon juice, mustard, and salt.

3

Place immersion blender into the jar and rest on the bottom of the glass. Start pulsing the blender until you notice the oil starting to turn creamy.

4

As it starts to become creamy, start raising the blender up as you blend. Once you blend to the top, move the blender up and down until you reach the consistency of the creamy mayo and the oil is fully combined.

Store in the fridge for up to 1 week. You will notice the mayo will start to separate as it gets old.

Ingredients

 1 egg
 1 cup extra light olive oil
 2 tsp lemon juice
 1 pinch salt
 1 tsp dijon mustard

Directions

1

Using a pint mason jar and an immersion blender, pour oil into the jar first.

2

Add egg then lemon juice, mustard, and salt.

3

Place immersion blender into the jar and rest on the bottom of the glass. Start pulsing the blender until you notice the oil starting to turn creamy.

4

As it starts to become creamy, start raising the blender up as you blend. Once you blend to the top, move the blender up and down until you reach the consistency of the creamy mayo and the oil is fully combined.

Mason Jar Mayo