Simple Homemade Mayonnaise Made at Home
A fresh homemade sauce made by quickly emulsifying egg and cooking oil with a blender.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This homemade sauce comes together quickly with an immersion blender by combining an egg, oil, and lemon juice. Free of preservatives, it has a clean taste with a consistency and flavor just as good as store-bought versions. You can also mix the finished sauce with fruit to easily turn it into a refreshing salad dressing.
- Cook time
- 2 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 10 days
Ingredients
Mayonnaise
- Grapeseed oil (or olives, corn, soybean oil etc.)1 cup
- Egg1
- Lemon juice (or vinegar)1 tbsp
- Salt1/4 tsp
- Ground white peppera little (use black pepper if you don't have it)
Kiwi dressing
- Kiwi1
- Mayonnaise2 tbsp
- Lemon juice (or vinegar)1 tbsp
- Honey1 tbsp
- Salta little
- Blending kiwi too long in a blender makes the taste off because of the seeds, so mash it by hand or press it through a sieve and use what comes out underneath.
Steps
1. Add 1 egg, salt, and ground black pepper to a container.
2. Add about 2 tbsp of oil, hold the immersion blender against the bottom, and turn it on.
It will mix lightly at first.
You can also use a whisk instead of an immersion blender.
Pour in 2-3 tbsp of oil and run it again; it will turn the color of mayonnaise and thicken up.
Move it up and down to mix.
Pour in the remaining oil and lemon juice (or vinegar), and once everything is blended evenly, it is done.
I made a kiwi dressing with the homemade mayonnaise.
Blending kiwi too long in a blender makes the taste off because of the seeds. That is why it is good to mash it by hand.
Press it through a sieve and use what comes out underneath.
Mix all dressing ingredients together and it is done.
Arrange iceberg lettuce, red cabbage, green cabbage, and sliced almonds evenly in a bowl, then serve with the kiwi dressing.
Ppunwife's tips
- You can also use a whisk instead of an immersion blender.
- Because it has no preservatives, keep it in the refrigerator and eat it within about 10 days.
- Blending kiwi too long in a blender makes the taste off because of the seeds. That is why it is good to mash it by hand.
FAQ
How long can this be stored after making it?
Since it contains no preservatives, it is best to keep it in the refrigerator and consume it within 10 days.
What can I use if I do not have an immersion blender?
You can also use a whisk to whip it instead of an immersion blender.
Can I use a different oil instead of grapeseed oil?
You can substitute various cooking oils such as olive oil, corn oil, or soybean oil.
Can I blend the kiwi in a blender when making the dressing?
Blending kiwi in a blender for too long can alter the flavor due to the seeds, so it is recommended to press and mash it through a sieve by hand.
