In preparation to make the Rum Hut Sriracha Slaw, I wanted to create a Homemade Whipped Mayonnaise. I feel like it will offer a cleaner and smoother flavor profile and there is always something better about homemade.
This recipe is super simple, using only six ingredients:
1 egg
1 TB Dijon Mustard
1 TB White Wine Vinegar
1/4 tsp salt
1 cup Grapeseed Oil
1 tsp fresh squeezed lemon juice
It takes only a few minutes to make and can be stored in the refrigerator for up to two weeks.
All you have to do is add all ingredients to a deep bowl or measuring cup, blend thoroughly with your immersion blender and voila! You now have Homemade Whipped Mayonnaise.
Homemade Whipped Mayonnaise
Equipment
- Immersion Blender
- Deep narrow bowl or measuring cup
Ingredients
- 1 egg room temperature
- 1 TB Dijon Mustard
- 1 TB White wine vinegar
- 1 cup Grapeseed Oil You could also use canola or sunflower oils
- 1 tsp Lemon juice freshly squeezed
- ¼ tsp salt
Instructions
- Be sure that all ingredients are at room temperature
- Add ingredients to your bowl/cup
- Insert your immersion blender into bowl and run on high or until the mayonnaise thicken to desired consistency
- Homemade Whipped Mayonnaise can be refrigerated in an air tight container for up to two weeks (if it lasts that long without being eaten!)
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