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Homemade mayonnaise in a glass jar with a smooth, creamy texture
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Homemade Mayonnaise (No Raw Egg)

Ingredients

  • 1 pasteurized egg
  • ¾ cup olive oil light tasting olive oil for classic flavor
  • 2 ¼ teaspoons lemon juice
  • 1 teaspoon mustard dijon, yellow, or spicy
  • Pinch of salt
  • Pinch of pepper

Instructions

How to Pasteurize an Egg

  • Place the egg in a small pot. Cover with water.
  • Heat the water to 140 to 150 F and hold it there for 3 minutes. Do not let the water exceed 160 F or it will cook the egg.
  • Remove the egg and place it in cold water.

Make the Mayo

  • Add the pasteurized egg, mustard, lemon juice, salt, and pepper to a wide mouth jar. (in that order!)
  • Pour the olive oil on top.
  • Place the immersion blender at the very bottom of the jar and do not move it.
  • Turn the blender on. The mayo will begin to emulsify immediately.
  • Once it thickens at the bottom, slowly raise the blender up to blend in the remaining oil.
  • Taste and adjust lemon or salt.

Notes

homemade mayo will always be slightly thinner than the classic store-bought mayo.