EFK Tested
Erickson Homemade Mayonnaise
This is our homemade mayonnaise base for sauces, dressings, burgers, and sandwiches. Making it ourselves also gives us one dependable starting point for the other condiments we use around the kitchen.
- Yield
- About 1 cup
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Add the pasteurized egg, fresh lemon juice, Dijon mustard, kosher salt, and neutral oil to a narrow jar. Place the immersion blender all the way on the bottom of the jar and begin blending without lifting it. Once the mayonnaise begins to emulsify and thicken, slowly lift the blender to incorporate the remaining oil until smooth. A food processor may also be used.
Equipment
Narrow jar
Immersion/stick blender that fits the jar width
Food safety & storage
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗