Fresh is what comes to mind when I think about homemade mayonnaise! I not only think it I experience it every time I add 5 simple ingredients to a pint-sized mason jar and commence to blend it with an immersion blender.
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It’s A Cinch
These five ingredients consist of an egg, canola oil, freshly squeezed lemon juice, Creole mustard, and sea salt for optimum flavor. With the use of a wide mouth mason jar and an immersion blender, it only takes less than 30 seconds to get the quickest and yummiest results.
I have tried my hand with a bowl and a whisk, but I thought my arm would fall off. So I’m sticking with the blender. No second thoughts about it!
If you don’t have an immersion blender, you can make this homemade mayonnaise in a food processor. All you do is process the eggs, lemon juice, mustard, and salt together while drizzling oil a little at a time into the top while the machine is running.
No matter which process you choose, something like magic always seems to happen. Emulsification takes place as the oil meets the egg blend and suddenly you have mayonnaise!
Now, Let’s Give This Homemade Mayonnaise A Kick!
A lot of mayonnaise recipe’s call for Dijon mustard and that’s what I started off with on my trek to this divine mayo spread, but I have discovered something more suitable for my Cajun palate. I use a bit of that mustard from my Creole cousins. If you haven’t experienced Zatarain’s Creole Mustard yet, you must give it a try.
Although Zatarain’s Creole Mustard is similar to brown mustard, it’s definitely not the same with it’s grainier texture and pungent flavor. It’s just what this homemade mayonnaise sauce needs!
Get this fresh-tasting mayonnaise with an added burst of flavor from a little bit of Creole Mustard in just minutes using only 5 ingredients. It’s easy!
Ingredients
Scale
1 whole egg
3/4 cup canola oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Creole Mustard
1/2 teaspoon sea salt
Instructions
Immersion Blender Method
Put all of the ingredients into a wide-mouth pint size mason jar.
Place the immersion blender into the jar and blend all ingredients together into creamy white mayonnaise.
This takes less than 30 seconds.
Food Processor Method
Place egg, lemon juice, mustard and salt into the food processor.
Cover with lid and turn the machine on high.
While the machine is running, drizzle in the oil through the hole at the top of the lid a little at a time at first.
Let the sauce begin to turn white and creamy then continue adding oil but not as slowly as at first.
Make sure the oil is thoroughly mixed into the sauce before turning the machine off.
Store in an airtight glass container and keep in the refrigerator.
Notes
Dijon Mustard can be used in place of the Creole Mustard in the same amount for a milder sauce that is still fresh and delicious.
Using plain vegetable oil gives minimal flavor, so Canola oil is used for the best tasting mayonnaise.
