I used to HATE mayonnaise.
Well to be quite honest I still don’t love it. I probably use it a few times a month in my tuna salad or a dressing but it’s one thing my Hubby has to have in the fridge.
Like most people he eats it on sandwiches, with broccoli, on burgers etc. I used to buy an organic one for him and he liked it okay. However, when I tried my hand at making homemade mayo everyone agreed it was the best ever! So I thought I’d share just how simple and quick it is to make the popular condiment.
Step one – Gather your supplies.
A room temperature 1 egg, 1 tsp. dijon mustard (with no sugar), 1/2 a lemon, 1/4 tsp. sea salt and 1 cup of avocado oil. You can also use walnut oil, macadamia oil or a light olive oil. An immersion blender will be used in this recipe but you can also use a high speed blender. You have to drizzle the oil in slowly so it will take much longer.
Step 2 – Place all your ingredients into a mason jar.
Step 3 – Stick the immersion blender into the jar and blend at the highest speed.
Lift the immersion blender up and down while mixing a few times and watch as the emulsification occurs!
In less than a minute you’ll have homemade, non-GMO, Organic if you choose, mayo!
Store it in the fridge for up to a week and use on sandwiches, in dressings, salads, etc.!
- Mayo, yay or nay?
- Have you made mayo before?
- What’s a food you used to dislike until you made it yourself?