Alright, lets talk Mayo. I’m pretty sure most people are divided on this subject. You love it, or you hate it- its like cilantro, or coconut. (I don’t understand you.) Here’s the thing, store bought mayo has an awful lot of garbage in it… mostly there to maintain color, and its twinkie-like ability to last forever. No wonder you don’t love it.
Soooo… let’s make our own! Aside from being incredibly easy, and completely worth it- it’s non dairy and can become a great base for a lot of dips, sauces, and salad dressings.
Homemade Mayo
1 Cup Light Olive Oil
1 Egg
1 Tbsp Lemon Juice
1 Tbsp Whole Grain Mustard (or your fav, any mustard will do)
1 tsp Salt
Add all the contents to a jar, or tall glass that will fit your immersion blender. Place the immersion blender in the bottom of the glass, begin blending and slowly work your way up. There it is- Mayo, right before your eyes. It gets nice and thick pretty quickly so give it a couple stirs with the blender stick at the end to incorporate the last bit of oil at the top.
(This can also be done in a food processor, in this case add the egg, lemon juice, mustard and salt- then slowly stream in the oil while the food processor is running)
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