Minute Mason Jar Mayo
As a kid, I remember watching my stepmom (who is French and makes many more things from scratch than my other parents) make mayonnaise by hand in the kitchen and thinking to myself, ‘Why? You can just go buy that stuff in a jar.‘ In retrospect – how very silly of me. But up until that point I had never seen anyone make it themselves and so it had never occurred to me that you even could, and I had certainly never pondered why you might want to. Here’s why you would want to – if you’ve never had homemade mayonnaise, you’ve never really had mayonnaise at all. It’s worlds above the jarred stuff – creamy and silky and not the least bit gloppy. And despite all of the hyperbole about it being difficult, this method makes it incredibly easy. It literally will take you just one minute.
Why You’ll Love This Recipe
This Minute Mason Jar Mayo is a game-changer for anyone who loves fresh, homemade flavors. It’s quick to make, requiring just a minute of your time, and delivers a silky, creamy texture that beats any store-bought version. Plus, you have control over the ingredients, ensuring a healthier and more flavorful spread.
Kitchen Equipment You’ll Need
- Immersion blender
- Wide-mouth pint-sized mason jar
Ingredients
- 1 wide-mouth pint-sized mason jar
- 1 egg, at room temperature
- 1/2 teaspoon ground mustard (or a dollop of Dijon mustard)
- Kosher salt, to taste
- Juice of 1/2 a lemon
- 1 cup neutral tasting oil, such as safflower or sunflower
Step-by-Step Instructions
- Add the egg to the mason jar. Then add the ground mustard, salt, and lemon juice. Pour in the oil.
- Place the head of an immersion blender over the egg, which should be at the bottom of the jar. Begin to blend on high.
- Once the emulsion begins to turn white, turn the blender to low and start to slowly lift up to draw in the oil. You can tilt the blender from side to side to mix in the oil.
- Add more lemon juice and salt to taste, if needed. Enjoy!
Tips for Success
Ensure your egg is at room temperature for the best emulsion. Use a neutral oil to avoid overpowering the mayonnaise’s flavor. If the mixture doesn’t emulsify, try blending for a bit longer or adding another egg yolk to help it come together.
Additional Tips and Variations
Try adding a clove of garlic for a garlic mayo, or a pinch of paprika for a bit of spice. You can also experiment with different oils to find your perfect flavor balance.
Nutritional Highlights (Per Serving)
This homemade mayo is rich in healthy fats from the oil and provides a good dose of vitamin E. Be mindful of serving sizes, as it is calorie-dense.
Frequently Asked Questions (FAQ)
Can I use olive oil? While you can, it’s best to use a mild-flavored olive oil to prevent it from overpowering the mayonnaise.
How long does homemade mayo last? Store it in the refrigerator for up to one week.
What if my mayo doesn’t thicken? Ensure your ingredients are at room temperature and give it another blend. If it still doesn’t thicken, slowly add another egg yolk while blending.
Conclusion
Making mayonnaise at home has never been easier or quicker with this Minute Mason Jar Mayo recipe. I invite you to try this recipe and experience the difference in flavor and freshness for yourself. Don’t forget to share your experiences and any creative variations you come up with!
