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Homemade Mayonnaise

Prep Time 5 minutes
Total Time 5 minutes
Servings 8

Ingredients

  • 1 whole egg pasture-raised or otherwise high quality
  • 1 tablespoon lemon juice apple cider vinegar or rice wine vinegar also work well
  • 1 teaspoon smooth mustard dijon or yellow tend to work well
  • 1/4 teaspoon sea salt
  • 1 cup avocado oil if you like a spicier and even a tad bitter mayonnaise, extra virgin olive oil will work, too

Instructions

  1. Combine all ingredients except the oil in either a blender, food processor, or in the bottom of a cup with tall edges that an immersion blender will fit into (usually a wide-mouthed mason jar works well).
  2. If using the blender or food processor, gently pulse on a few times to combine the ingredients. If using the immersion blender, gently pour the oil on top of the first four ingredients.
  3. For the blender or food processor, now turn the machine on and gently stream in the avocado oil, allowing the speed of the machine's blade to emulsify the oil trickling in with the egg and mustard. If using the immersion blender, place the stick all the way to the bottom of the container, then power on the immersion blender and slowllllly pull the blender up while it's running, creating the emulsification gently from the bottom up.
  4. Turn off any machine you've used, taste the mayonnaise, and adjust the seasoning if needed. Transfer the mayonnaise from the blender or food processor into a jar to store in the fridge. If you've made the mayonnaise with an immersion blender, just get a lid on the container and you're good to go!
  5. This makes approximately 1 cup of mayonnaise, which will last about 7-10 days in the fridge.