Immersion Blender
Wide Mouth Jar w/Lid
- 1 Cup Oil Extra Virgin Olive Oil, Avocado Oil, or Fractioned Coconut Oil
- 1 Whole Egg Room Temperature
- 1 Tablespoon Lemon Juice Fresh
- 1 Teaspoon Mustard Dried, or Dijon
- 1/2 Teaspoon Salt
Add ingredients in order one by one into the jar.
Allow ingredients to settle in jar for about 30 seconds.
Place the immersion blender all the way to the bottom of the jar and turn on low. Don’t move it until the mayo starts to emulsify. This only takes a few seconds.
After ingredients begin to emulsify, move the immersion blender around to incorporate all of the ingredients.
Continue until all ingredients are incorporated, and the consistency looks right.
Place a lid on the jar, and store it in the refrigerator.
- This recipe will keep for about a week. This is, of course, at your own discretion, but it does have a raw egg in it. We usually use ours up in a few days.
- This recipe only uses raw egg. You will have to make your own decision on whether or not you are comfortable consuming eggs that are not pasteurized. Any restaurant that serves over-easy eggs will have a disclaimer at the bottom of the page stating that "anyone with a compromised immune system assumes the responsibility if they choose to consume uncooked eggs". The raw egg in mayo is the same as eating over-easy eggs, and you assume the same risk. I like to use farm-fresh eggs and have never had an issue.
- One of my favorite ways to use homemade mayo is in my tomato sandwich recipe, but homemade mayo can also be swapped 1:1 for any recipe in dipping sauces, salad dressings, or other recipes calling for mayonnaise.
Serving: 1Tablespoon | Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 76mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg