EFK Kitchen Ready · Condiments & Sauces
EFK Quick Homemade Mayonnaise
Sandwiches, burgers, slaw, potato salad and as the base for ranch, aioli, comeback, tartar and burger sauce.
Yield: about 1 cup | Prep: 5 minutes
Ingredients
- 1 large pasteurized egg
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp white or apple-cider vinegar
- 1 cup neutral oil
- 1/4 tsp kosher salt, plus more to taste
Method
Put egg, mustard, lemon, vinegar and salt in a narrow immersion-blender container. Add oil. Place blender at bottom and blend without moving until an emulsion forms, then slowly raise blender until smooth. Adjust acid and salt.
Use
Sandwiches, burgers, slaw, potato salad and as the base for ranch, aioli, comeback, tartar and burger sauce.
Safety
Use pasteurized egg for this uncooked preparation; refrigerate promptly.
Refrigerated homemade condiments are not shelf-stable canning recipes. Keep refrigerated in clean covered containers.
From the EFK pantry
EFK Kitchen Ready