Homemade Mayo
Skip the toxic seed oils and expensive organic mayonnaise and make your own! Yield - 1 ¼ cups
Equipment
- 1 Immersion blender or food processor
Ingredients
- 1 Egg at room temperature*
- 1 tbsp Champagne vinegar or white wine vinegar
- ½ tbsp Dijon mustard
- 1 tsp Lemon juice, preferably fresh
- ¼ tsp Salt
- 1 cup Avocado oil (or mild flavored oil)
Instructions
- Crack room temperature egg in a tall vessel, I use a pint size Mason jar.1 Egg at room temperature*
- Add the rest of the ingredients except for the oil.1 tbsp Champagne vinegar or white wine vinegar, ½ tbsp Dijon mustard, 1 tsp Lemon juice, preferably fresh, ¼ tsp Salt
- Put your immersion blender in the jar, pulse twice to lightly blend the contents.
- Next, pour the oil in slowly, pulsing the immersion blender as you go. It's important to slowly incorporate the oil in with the egg so they emulsify. If you don't work slowly, they could separate or remain runny.1 cup Avocado oil (or mild flavored oil)
- Once all the oil is added, beat with the immersion blender, moving it up and down in the jar, for about a minute or until the mixture has thickened. Store your homemade mayo in a jar with a lid in the fridge for up to two weeks. So good.
Notes
*Use eggs from a trusted source.
Nutrition
Calories: 333kcalCarbohydrates: 0.2gProtein: 1gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.003gCholesterol: 27mgSodium: 121mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 41IUVitamin C: 0.3mgCalcium: 5mgIron: 0.2mg
Tried this recipe?Let us know how it was!