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Use immediately for best flavor, or let it sit for 10–15 minutes for the flavors to meld.
Store in a clean, airtight jar in the refrigerator for up to 5 days.
Always use clean utensils to avoid contamination and spoilage.
Variations:
Garlic Mayo (Aioli): Blend in a small clove of garlic with the initial ingredients.
Spicy Mayo: Add a spoonful of sriracha or hot sauce.
Herbed Mayo: Mix in fresh or dried herbs like dill, parsley, or basil.
Lemon Zest Mayo: Add a bit of grated lemon zest for a citrusy kick.
FAQ:
Can I use extra virgin olive oil?
You can, but it may result in a strong, bitter taste. A lighter olive oil or a neutral oil is recommended.
Is raw egg safe to use?
Use fresh, high-quality eggs. For extra safety, you can use pasteurized eggs.
Why didn’t my mayo thicken?
This usually happens if the oil was added too quickly or if the ingredients were too cold. Try again with room temperature ingredients and a slower pour.
Can I use an immersion blender?
Yes, immersion blenders work great for small batches and usually emulsify even faster than traditional blenders.
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