Homemade Dijon Mayonnaise
5 min.
Very Easy
Low
A smooth, creamy, and rich homemade mayonnaise with a subtle tang from Dijon mustard. Made in just minutes using an immersion blender, it delivers a perfectly emulsified texture and fresh flavor ideal for sandwiches, dressings, and dips.
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Egg
1 large egg (room temperature)
Dijon mustard
1 tablespoon Dijon mustard
Vegetable oil
1 cup (240 ml) vegetable or canola oil
Salt
1/2 teaspoon salt
Black pepper
1/4 teaspoon black pepper (optional)
Lemon juice
1 tablespoon fresh lemon juice (or white vinegar)
5 min.
In a tall, narrow container, add the egg, Dijon mustard, lemon juice, salt, and pepper.
Pour all of the oil on top of the other ingredients. Do not mix them.
Place the immersion blender at the very bottom of the container, positioned directly over the egg yolk.
Turn the blender on and keep it completely still for 10–15 seconds until you see the mixture thicken at the bottom.
Slowly lift the blender upward to incorporate the remaining oil until the entire mixture is fully emulsified and creamy.
More tangy: Stir in a few extra drops of lemon juice. Thicker: Blend for a few seconds longer. Thinner: Add 1 teaspoon of water and blend briefly.
Temperature Matters: Use room temperature ingredients to prevent the sauce from splitting. The Right Vessel: Using a narrow container is key to creating a stable emulsion. Flavor Twist: For a richer taste, replace part of the neutral oil with light olive oil.
Serving:
8
5 min.
Very Easy
Low
A smooth, creamy, and rich homemade mayonnaise with a subtle tang from Dijon mustard. Made in just minutes using an immersion blender, it delivers a perfectly emulsified texture and fresh flavor ideal for sandwiches, dressings, and dips.
Egg
1 large egg (room temperature)
Dijon mustard
1 tablespoon Dijon mustard
Vegetable oil
1 cup (240 ml) vegetable or canola oil
Salt
1/2 teaspoon salt
Black pepper
1/4 teaspoon black pepper (optional)
Lemon juice
1 tablespoon fresh lemon juice (or white vinegar)
5 min.
In a tall, narrow container, add the egg, Dijon mustard, lemon juice, salt, and pepper.
Pour all of the oil on top of the other ingredients. Do not mix them.
Place the immersion blender at the very bottom of the container, positioned directly over the egg yolk.
Turn the blender on and keep it completely still for 10–15 seconds until you see the mixture thicken at the bottom.
Slowly lift the blender upward to incorporate the remaining oil until the entire mixture is fully emulsified and creamy.
More tangy: Stir in a few extra drops of lemon juice. Thicker: Blend for a few seconds longer. Thinner: Add 1 teaspoon of water and blend briefly.
Temperature Matters: Use room temperature ingredients to prevent the sauce from splitting. The Right Vessel: Using a narrow container is key to creating a stable emulsion. Flavor Twist: For a richer taste, replace part of the neutral oil with light olive oil.
Serving:
8
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