Silky From-Scratch Mayonnaise

By Sprig Originals ✓ · cooked up in Sprig

Real mayonnaise takes one egg, a lemon, and a cup of oil — and once you taste it next to the jar, the jar loses. This version balances a neutral oil base with a whisper of olive oil for flavor, plus Dijon and vinegar for backbone so it tastes clean rather than eggy. Two methods are included: a 90-second immersion blender route that almost never fails, and the classic slow-drizzle whisk method if you want the workout and the glossier texture. There's also a rescue plan for a broken batch, because it happens to everyone.

Ingredients

• 1 large egg, at room temperature
• 1 tbsp fresh lemon juice
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 3/4 tsp fine sea salt
• 1/4 tsp sugar

• 1 cup neutral oil such as avocado, grapeseed, or refined sunflower
• 2 tbsp mild extra-virgin olive oil (optional, for flavor)

• 1 clove garlic, grated to a paste
• 1 tsp smoked paprika
• 1 tbsp chopped chives or tarragon
• 2 tsp chipotle in adobo, minced
• 1 tbsp drained capers, chopped

Instructions

1. Take the egg out of the fridge 30 minutes ahead, or warm it in a bowl of warm tap water for 5 minutes. A room-temperature egg emulsifies far more reliably than a cold one.
2. Immersion blender method: crack the egg into a tall, narrow jar or the cup that came with your blender — the jar should be barely wider than the blender head. Add the lemon juice, vinegar, Dijon, salt, and sugar, then pour in all of the neutral oil. Let it sit 30 seconds so the oil floats cleanly on top.
3. Push the blender head all the way to the bottom of the jar so it sits over the egg. Turn it on at full speed and hold it still on the bottom for 12 to 15 seconds — you will see a thick white emulsion form and climb up the sides.
4. Once the bottom two-thirds is opaque and thick, tilt and slowly lift the blender head toward the surface over about 20 seconds, pulsing as you go, until all the oil is pulled in and the mixture is uniform and mayonnaise-thick. Blend in the olive oil in a 5-second burst at the end (adding it early can make the mayo taste bitter).
5. Whisk method (no blender): whisk the egg, lemon juice, vinegar, Dijon, salt, and sugar in a medium bowl for 30 seconds until frothy. Set the bowl on a damp towel to keep it from sliding. Add the neutral oil drop by drop at first — no more than 1/2 teaspoon at a time — whisking constantly, until you have added about 3 tablespoons and the mixture is visibly thick and pale.
6. Once the emulsion is established, add the remaining oil in a thin, steady stream, whisking without stopping. It should take 4 to 6 minutes total. Whisk in the olive oil last. If it gets so thick you can't whisk it, thin it with 1 teaspoon cold water and continue.
7. Taste and adjust: another pinch of salt for seasoning, a few drops of lemon juice for brightness, or 1 teaspoon of cold water at a time to loosen it to a spoonable, spreadable consistency.
8. To flavor a batch, scoop 1/2 cup of the finished mayonnaise into a small bowl and stir in one of the variations — grated garlic, smoked paprika, chopped herbs, chipotle, or capers. Let flavored mayo sit 15 minutes before serving so the seasoning blooms.
9. Scrape into a clean jar, press plastic wrap or a lid on tight, and refrigerate. It firms up slightly when chilled. Use within 5 days (see tips on eggs and storage).

Chef's tips

Nutrition (per serving, estimated)

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