Vida Recetas Editorial
Homemade mayonnaise is one of the most versatile and delicious sauces we can make at home. Unlike commercial versions, mayonnaise made with fresh egg, oil, and salt has an incomparable flavor and a creamy texture that elevates any dish, from French fries to sandwiches or salads. Its origin is disputed between Spain and France, but what is clear is that it is a staple in Mediterranean cuisine.
This recipe is ideal for beginners because you only need three ingredients and an immersion blender. The key is to emulsify the egg with the oil gradually, without rushing, so the sauce doesn't break. The result is a thick, glossy mayonnaise with just the right amount of salt.
You can also customize it by adding garlic, lemon, or herbs to create variations like aioli or tarragon mayonnaise. In less than 10 minutes, you'll have a homemade sauce that rivals any store-bought version.
Cook
25 min
Servings
1
Put the egg, 150 ml of oil and salt in a whisk jar.
We will start to beat but without moving the turmix, we leave it firmly attached to the base and we are giving it little by little.
Once it starts to thicken, we will add more oil and make gentle movements to make it go down.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 25 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
