The world seems to be divided into two camps: those who hate mayonnaise, and those who embrace its creamy, silky texture and innate ability to intensify and carry the flavors in any savory dish. Can you guess which group I’m in?
While I’m a confirmed fan of mayo (in moderation of course), I am also a bit of a mayonnaise snob. I vastly prefer the homemade stuff to anything you can buy at the grocery store. Luckily, I stumbled on a fantastic trick a few years back that makes it so easy to prepare, you’ll never go back to store-bought. My secret weapon? An immersion (a.k.a. stick) blender.
As you pulse the immersion blender in a Mason jar full of oil, eggs, and not much else, an incredible alchemy takes place before your eyes. Thanks to the wonders of emulsification, egg combines with oil to create a fluffy, thick mayonnaise, perfect for spreading on sandwiches, folding into potato salads, spreading onto fish and topping with breadcrumbs before broiling, or combining with chopped herbs and pickles for an amazing, homemade tartar sauce.
Mason Jar Mayonnaise
- 1 whole egg
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon organic cane sugar
- 1 cup grapeseed oil
- In a wide mouth, pint-sized Mason jar, combine ingredients in the order listed.
- Slowly lower an immersion blender (a.k.a. stick blender) all the way into the Mason jar.
- In half-second pulses, blend the mixture into an emulsified mayonnaise, slowly bringing the immersion blender back up through the ingredients as you go. By the time you get to the top, you will have a fully blended jar of mayo.
- Unplug the immersion blender, then tap the excess mayonnaise into the jar.
- Leave the jar of mayonnaise out on the counter for 1 to 2 hours, then store in the refrigerator, up to one week.
In all the years I have been searching for and accessing recipes on the Internet, this is the first comment I have ever left on a cooking website. This the tastiest version of a Mason jar mayonnaise I have ever had. It is also the easiest in regards to clean up. And, if you are good at following direction, the instructions are virtually foolproof. Bon apetite!
I made this. After a few days in the refrigerator it separated. I let it come up to room temperature, cracked another egg into another jar, poured the separated stuff over and zapped again. Perfection!
I’ve been making Mason jar mayo for a few years after an entire summer of trying new mayo recipes daily in my Vitamix and failing. I’ll never go back! You added 2 things to my usual recipe – the ⅛ tsp cane sugar and the 2 hour settling time. I’ll try both, though I seldom use sugar it’s such a tiny amount. The room temp settling, oddly enough to kill bacteria! Also worth consideration.
Like you I’ll never go back to Hellman’s!