Nothing compares to homemade mayonnaise! Forget Duke's, Whole Foods, Kraft, Hellman's, Best Foods, Kewpie, and whip up the best homemade mayo ever. It only takes a few minutes and tastes fantastic. And once you make this, you'll never go back to store-bought, and you can make chipotle, garlic, or any flavor you want, anytime you want. All while knowing you're using natural ingredients.
Place the egg, vinegar, mustard and salt in the Vitamix
Select variable switch and 1 on the dial
Turn machine on and turn dial to variable 10
Flip switch to high
Blend for about 10 seconds then reduce speed to variable 6 or 8
Remove the plug in the lid and slowly pour the olive oil in the Vitamix until gone
Blend until thick (approx. 30 seconds)
Refrigerate
Mayo will last 2-4 weeks
Recipe Notes
Additional Tips
All the ingredients should be at room temperature.
The key to making creamy mayo is adding the oil slowly (drops at a time) - painful but necessary to ensure the egg and oil bond and emulsifies.
Mayonnaise can be thinned with a sprinkle of warm water, lemon juice, or using cream, sour cream, or yogurt. Start with a small amount and keep adding until you get the desired consistency you want.
If by chance, your mayonnaise recipe didn't turn out for you, don't ditch it! Turn it into a creamy RANCH Dressing!