I love mayonnaise.

I have never done a deep dive into its origins, but I do recall from my culinary school days that both France and Spain claim its origins.

But no matter who created it first, this creamy, dreamy emulsion is a staple condiment in my life and I use it not just on sandwiches, but in salad dressings, casseroles, as a coating for panko fish, in dips, baked goods and much more.

I have had one too many occasions where I needed to use mayo in a recipe and found that the jar was almost empty or found that the jar that had taken up an extended stay in my fridge and didn’t quite pass the smell and visual inspection test, if you know what I mean.

So, what do you do when this happens? You run to the grocery store of course, right?

Not so fast. You could make your own.

Make your own?

Oh forget about what you’ve seen on those videos of acclaimed French Chef Jacques Pépin whisking up a batch of mayo in a bowl.

If you want a more traditional mayo use vegetable or canola oil.

If you want it rich and full of depth, use extra virgin olive oil.

If you want it light and bright, use avocado oil.

You can also favor by adding adobo sauce, lemon zest, pesto, you get the idea.

Yup, it’s mayo your way any time you want it.  

The easy recipe is below.

Mayo your way

Ingredients

You will need an immersion stick blender which you can get by clicking here.

1 whole egg

½ tablespoon lemon juice

1 teaspoon white wine vinegar

¼ teaspoon Dijon mustard

¼ teaspoon sea salt

1 cup oil (canola, vegetable avocado, or light-flavored olive oil)

Directions

Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

Place your emersion stick blender in the jar and press it firmly to the bottom, making sure it’s covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

Stir the mayonnaise and place in an airtight storage container in the refrigerator. Will keep up to 7 days.