This homemade mayo is the creamiest, thickest, best tasting mayo I’ve ever had. Seriously. It blows the pants off commercial mayonnaise. But the trick for me was an immersion blender and room temperature ingredients. I’ve literally tried this so many times and never had success until I got a blender. I highly recommend it for this!
Homemade Mayo
Makes about 1.5 cups
1 whole egg (organic preferred)
1 tsp. white wine vinegar
1 tsp. fresh lemon juice
1/4 tsp. Dijon mustard (choose a brand with no sugar)
1/4 tsp. sea salt
1 cup avocado oil (I love the Chosen Foods brand)
So the key to this is having your ingredients at room temperature. A little planning is required. Combine all ingredients in a container, such as a wide-mouth Mason jar. Using an immersion blender, keep the blades at the bottom of the jar and blend until the ingredients thicken. Continue blending until the mayo is fully combined and smooth. Adjust salt and refrigerate immediately. This mayo will keep for 1 week in the fridge. Please note if you’re pregnant or worried about raw egg, go with pasteurized eggs or an organic premade mayo. My favorite is from Primal Kitchen.
Variations:
This base recipe is perfect for add ons! Want garlicky aioli? Add fresh garlic while blending. Want delicious herby mayo? Add basil or a blend of your favorite herbs. Or spice it up with sriracha or your favorite hot sauce, which is awesome with fries by the way!
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