Homemade Mayo
Serves 165 mins prep0 mins cook
Just one minute to homemade mayo perfection! I love knowing exactly what ingredients go into my mayo, and it can be more affordable than store-bought. Makes: 1 cup
0 servings
What you need
Instructions
0 Gently add the whole egg (making sure the yolk doesn't break) into a wide-mouth mason (glass) jar or tall liquid measuring cup. Add the salt, pepper, mustard, lemon juice, and avocado oil. The salt, pepper, mustard, and lemon should be to taste, so feel free to add more or less, according to your preference. 1 Take the immersion blender (hand blender) and trap the egg fully. Turn it on and as soon as it starts to emulsify you can start moving it around until the mayo is fully done. This takes less than 1 minute. 2 Store the mayo in a tightly sealed a mason jar, pop it in the fridge, and enjoy! Homemade mayo can last in the fridge up to 2 weeks if stored properly.View original recipe