Homemade mayonnaise can be tricky to get right, but by layering the ingredients and using an immersion blender, it’s easy and delicious! Here’s how you can make Dill Mayonnaise with just a few simple ingredients.
2 tbsp lemon juice
1 tsp kosher salt
1 whole egg, raw (see note below)
1 cup of light olive oil
1-2 tsp dill (to taste)
In a wide-mouth canning jar, layer the ingredients as follows: first, add the lemon juice to the bottom of the jar. Next, crack in the egg, and sprinkle the mixture with the salt and dill. Then, gently add the cup of oil. Allow the layered ingredients to sit for 2 minutes to properly separate.
Next, gently ease the immersion blender into the layered ingredients, setting it on the bottom of the jar, and turn it on. You’ll immediately see the egg emulsify and turn to mayonnaise. Slowly lift up the blender, gently mixing the ingredients. Avoid lifting out of the mayonnaise completely, unless you enjoy having mayo splattered all over your kitchen ;) Once your mayonnaise is properly blended (should only take a couple of minutes, tops), twist on the lid and allow to chill in the fridge before enjoying.
That’s it! Pretty simple, huh?
One note regarding the raw egg in the recipe: some of you may wonder if it’s safe to use raw egg in a recipe that does not involve cooking. We only use fresh eggs from our chickens in our mayo, know exactly where our eggs come from, and we are comfortable that the risk of salmonella infection is extremely low. If you have concerns about raw egg use, you can always use pasteurized eggs in this recipe.
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