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Homemade mayo with variations
Side Dish

Homemade mayo with variations

Light, creamy and fresh – homemade mayonnaise in just a few minutes. Use it as a base for your own variations with garlic, herbs, chilli or lemon.

TraditionalEverydayWeekendFamily TimeSide DishÆg
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Rate:
1.0 (1)
5 min total
8 servings
Very Easy

Ingredients

servings
Units

  • Basic mayo

    • 1 stk egg (room temperature)
    • 1 tsp Dijon mustard
    • 1 tbsp Vinegar or lemon juice
    • about 0.8 cup Neutral oil (rapeseed, sunflower or grapeseed)
    • ½ tsp Salt
    • ¼ tsp Black pepper

Instructions

  1. 1

    Prepare the ingredients

    1. Make sure the egg is at room temperature.
    2. Find a tall, narrow jar that fits your immersion blender.
    2 min
    Measuring CupMeasuring Spoon
  2. 2

    Add everything to the jar

    1. Add egg, Dijon mustard, vinegar or lemon juice, salt and pepper to the jar.
    2. Pour the oil on top – without stirring.
    1 min
  3. 3

    Blend the mayo

    1. Place the immersion blender at the very bottom of the jar.
    2. Turn on the blender and hold it still for 5–10 seconds until the mayo forms at the bottom.
    3. Slowly lift the blender while blending until the entire mixture is thick and creamy.
    2 min
  4. 4

    Season to taste

    1. Season the mayo with extra salt, acid or a bit more mustard.
    2. Use right away – or chill for 10–15 minutes for a firmer consistency.
    1 min
  5. 5

    If the mayo splits

    1. Add 1 egg yolk to a clean jar.
    2. Blend in the split mayo a little at a time until it comes together again.
    2 min

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Details

Nutrition

Calories

90kcal

Protein

0.2g

Fat

10g

Carbs

0.1g

Serving Size

15g

Dietary

Allergens

Æg

Serving

Suggestions

  • • Serve as a dip, dressing or sandwich base — and season it to match your dish.

Drink Pairings

  • • Alkoholfri: Water with lemon

Side Pairings

  • • Fries, oven potatoes or vegetable sticks

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 5 days
  • • Temperature: 4°C
  • • Method: Store in a tightly sealed jar in the fridge.

Tips

Preparation

  • • Use room-temperature ingredients – it makes the mayo more stable.
  • • In a hurry? Place the egg in lukewarm water for 5 minutes first.

Cooking

  • • If the mayo splits: start over in a clean jar with 1 egg yolk, and blend the split mayo in a little at a time.

Serving

  • • Goes well with burgers, fries, fish cakes or as a base for a dip with herbs and lemon.

Variations

Flavor

  • Garlic mayo: stir in 1 crushed garlic clove
  • Chilli mayo: stir in 1 tsp sriracha
  • Lemon mayo: stir in 1 tsp lemon zest + extra lemon juice
  • Herb mayo: stir in 1–2 tbsp finely chopped herbs
  • Pickle mayo: stir in 2 tbsp chopped pickles + 1 tsp brine

Health

  • : use 150 ml oil and stir in 2 tbsp yoghurt at the end

Method

  • Immersion blender in a tall jar (fastest and most stable)
  • Whisk in a bowl (classic — add the oil in a thin stream)

Toppings

  • Freshly ground pepper or a pinch of paprika (finish)

Author

M

Michael

Nordmad – roligt, enkelt og fuld af smag. Selv de små ting kan føles som luksus.

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Comments

Author

M

Michael

Nordmad – roligt, enkelt og fuld af smag. Selv de små ting kan føles som luksus.