Budget-Friendly Homemade Mayonnaise | 1 Egg & ½ Cup Oil
This easy homemade mayonnaise uses just 1 egg and ½ cup of oil, making it a budget-friendly and quick spread for sandwiches, salads, and more. No preservatives, just real ingredients and creamy results every time! Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- 1 Immersion blender
- Tall jar or narrow mixing container
- Measuring spoons and cup
- 1 Clean storage jar with lid
Ingredients
- 1 clean egg (raw)
- ½ cup vegetable oil (canola, sunflower, or salad oil)
- 2 tbsps white vinegar (or lemon juice)
- ⅓ tsp salt (or to taste)
Instructions
- Choose a tall jar: Use a jar that comfortably fits your immersion blender.
- Crack the egg:Crack the egg into the jar. It must be clean and fresh.
- Add the oil: Pour in ½ cup of your preferred vegetable oil. While most mayonnaise recipes use a full cup, we find that half works just as well: it’s more budget-conscious.
- Add vinegar and salt:Pour in the white vinegar and add salt to taste. Lemon juice also works in place of vinegar.
- Blend from the bottom: Place your immersion blender right at the bottom of the jar and blend without moving it until the mixture begins to emulsify and thicken. This ensures the egg is blended first—crucial for creamy results.
- Begin slow movement: Once you notice the mayo forming and thickening, you can slowly raise the blender up and down to incorporate any remaining oil.
- Adjust consistency (optional):If you'd like a thicker mayo, you can add more oil, up to 1 cup total.
- Serve or refrigerate:Store your mayo in a clean jar in the refrigerator and use within 3 days due to the raw egg.
Video
Notes
Serving Suggestions
We love this mayonnaise:
- Spread on sandwiches and warm rolls
- Swirled into salad dressings
- As a burger topping or potato dip
- Used in place of margarine or butter on toasted bread