1 whole egg
3/4 cup canola oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Creole Mustard
1/2 teaspoon sea salt
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.
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.
- Prep Time: 5-10 minutes
- Category: sauces
- Cuisine: French
- Serving Size: 1 tablespoon
Keywords: homemade mayonnaise