Peruvian-style homemade mayonnaise made from egg, vegetable oil, lime juice, mustard, and salt, blended into a thick glossy emulsion. Lime provides the characteristic fresh edge while mustard helps stabilize this versatile sauce for sandwiches, salads, causas, and fried foods.
Place the egg, lime juice, mustard, and salt in the blender. Use pasteurized egg when available; if using a fresh egg, its shell should be intact and it should remain refrigerated until the mayonnaise is prepared.
Blend at medium speed and add the vegetable oil first drop by drop, then in a thin continuous stream for about 1 to 2 minutes. Do not pour it in all at once; the mayonnaise should gradually increase in volume until pale, glossy, and clearly thick.
Stop blending as soon as the emulsion is creamy, smooth, and firm. Avoid unnecessary blending because heat can loosen the mayonnaise. Transfer it immediately to a clean glass jar, cover, and refrigerate.
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Serve chilled or just after removing it from the refrigerator. Because it contains uncooked egg, keep it refrigerated and preferably use it within 24 hours; discard it if left at room temperature for more than 2 hours. And that's it! It should hold on a spoon without tasting heavy or overly acidic. 🧡
