Homemade Mayo
Homemade mayo is just too easy not to make!! It requires only 5 simple ingredients. If you haven’t made it yet, you must give it a try.
Not only is this way more nourishing for our bodies than store bought, it honestly tastes so much better and can be made in less than a MINUTE! Get the recipe below and leave a comment if you have any questions.
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 348 |
| Fat: | 37 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 192 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 6-10
Ingredients
- 1 cup1 cup1 cup Avocado Oil
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 whole1 whole1 whole Egg, preferably room temperature
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 1 tsp1 tsp1 tsp Dijon Mustard
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a wide-mouth mason jar or large glass cup, add all ingredients.
- Place your immersion blender in the jar and blend until it starts to thicken. Slowly move blender up and down until all of the oil is mixed in, blend until all is fully combined.
- Keep in a glass airtight container in the refrigerator for 1 week. Enjoy on burgers, tuna salad, sandwiches, or even as a base for homemade garlic aioli or ranch. For garlic aioli, grate one garlic clove into your mayo! *makes approx 6oz!*
Notes
For vegan mayo: Replace egg with 3 Tbsp aquafaba (chickpea liquid)
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.