Effortless Homemade Mayonnaise

This recipe is incredibly easy and unbelievably healthy! In an effort to ditch seeds oils (it's difficult, they're everywhere), homemade mayo is a way I can replace a store bought staple with something much healthier.

Store bought mayo is usually made with cheap highly refined and processed industrial canola oil. They add preservatives so it lasts for months in your fridge.

Making homemade mayo takes just a few minutes. Don't be intimidated to try this. It's very fool proof. A few times I thought I ruined the mayo and almost threw it out :/ Am I glad I didn't!

Here are a few tips I've learned along the way.

1. Use a warm egg and room temperature ingredients: I can't stress this enough. If you use a cold egg, there's a chance your mayo won't emulsify (combine) and it will stay runny. But don't worry, if this happens, let your mayo sit out for a while and come to room temperature. Re-blend it, and it should emulsify. To warm your egg, submerge your egg in warm water for 5 minutes.

2. If your mayo doesn't emulsify after letting it sit out, add an egg to a new container. Slowly pour half your mayo over the egg, and blend. Slowly add the rest of the mayo while blending, making sure it gets to the right consistency.

3. Use a cylinder type container. All the ingredients need to be tightly packed to produce mayonnaise. If your immersion blender did not come with a container (mine did not) use a mason jar, drinking glass, something to keep your ingredients together.

4. This is an immersion blender recipe. You can try whisking the ingredients. I'm not sure how it will turn out though!

The Recipe

Yield: one cup

Lasts one week in the fridge

Ingredients

1 whole egg, room temperature

1/2 tbsp lemon juice

1 tsp white wine vinegar (I used apple cider vinegar because I had it on hand)

1/4 tsp Dijon mustard

1/4 tsp sea salt

1 cup light flavored olive oil or light flavored oil

Instructions

1. In your jar, add the egg, lemon juice, vinegar, and mustard. Slowly pour the oil over and let it sit for a minute.
   

2. Immerse your blender and plant it firmly on the bottom, making sure to cover the egg yolk. Begin blending and keep your blender against the bottom for 10-15 seconds without moving it.

3. After the mayonnaise begins to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

4. Give your mayo a few final stirs with a spoon to fully incorporate any remaining oil. Store in an airtight container in the refrigerator for a week. Your mayonnaise is now ready to enjoy!!

When I tasted the mayo off the spoon, there was a slight (but appealing) olive oil flavor. When using the mayo in recipes, it tastes and acts exactly like the mayo you are used to! No olive oil flavor whatsoever.

Try this in deviled eggs, cold broccoli salad, potato salad, salad dressing, Cheesy Herb French Bread, Your New Favorite Chicken Quesadillas, on sandwiches and burgers... The options are endless!