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How to Make Homemade Mayo. It’s creamy, delicious, and avoids the usual risks of raw eggs.
Ingredients (makes about 1–1.5 cups)
4–5 boiled eggs (peeled)
Water (a splash, to help blending — roughly 2–4 tbsp)
Lemon juice (fresh, about 1–2 tbsp or to taste)
Olive oil (several tablespoons — added gradually, maybe ¼–⅓ cup total)
Pinch of salt (to taste)Optional add-ins (common for flavor): mustard, garlic powder, black pepper, or a touch of vinegar.Step-by-Step Instructions1. Place the peeled boiled eggs in a wide-mouth jar or blending container.2. Add a splash of water to loosen things up.3. Pour in lemon juice and a pinch of salt.4. Add olive oil (start with less and add more as needed for richness and emulsification).5. Insert an immersion blender (stick blender) and blend everything until completely smooth and creamy. It transforms quickly into thick, classic-looking mayonnaise.6. Taste and adjust seasoning (more salt, lemon, or oil if needed).Done! Store in the fridge for up to a week.Pro Tip: Use a narrow jar for the immersion blender so everything blends evenly without splatter. If it’s too thick, add a tiny bit more water or lemon juice.
Ingredients (makes about 1–1.5 cups)
