The Basics: Mayo

There is no shortage of mayo recipes on the internet, but it is one I’m constantly asked for, so here you go.

From an equipment perspective, this is the perfect recipe for an immersion blender. Why? Because you can literally dump all the ingredients in and blend until thick and creamy. Of course you can use a standard blender, you’ll just need to drizzle the oil in slowly as the mayo will break if you do put it in too quickly. This is really, really basic and a great beginner recipe. A good mayo is the base of so many great sauces so this is really a staple.

1 large room temp egg (best quality you can get)
1/2 tsp ground mustard
2 tbsp white wine vinegar
pinch of salt
1 and 1/4 cups olive oil or avocado oil (you can use EVOO, but it’ll be very green and the flavor of the oil stands out)

That’s it. If you are using a standard blender, blend the 1/4 cup of oil with the other ingredients first, then drizzle in the rest of the oil.

If you want to make this aioli, use lemon juice and add a clove of garlic. Fresh herbs make a lovely addition when topping a burger or sandwich, as does roasted garlic. If using dried herbs, make it ahead of when you’ll use it so the herbs can permeate the mayo. I also like making chipotle mayo by mixing in some chipotle hot sauce and my buffalo dipping sauce is just mayo and Frank’s. Easy peasy.