Homemade Mayonnaise
Rich, creamy, homemade mayonnaise made with avocado oil. You'll never want to go back to store bought.
Equipment
- 1 immersion stick blender
- 1 pint size jar
Ingredients
- 2 room temperature eggs, pasteurized
- 1 cup avocado oil
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 tbsp lemon juice
Instructions
- Crack room temperature pasteurized eggs into a pint size jar. Add dry mustard and salt, then pour in the avocado oil.
- Place the immersion stick blender in the jar so it touches the bottom. Start blending while slowly pulling the blender stick out of the jar. Move the immersion blender up and down a couple times to ensure the oil is mixed in. This process should not take long. You don't want to blend too much as the mayonnaise could break down again.
- Remove immersion blender and using a small spatula, scrape the excess mayonnaise off the blender and into the jar.
- Add lemon juice to the mayonnaise and stir with a spoon.
- Cover with an air-tight lid and store in the refrigerator for up to one week.
Nutrition
Serving: 1servingCalories: 129kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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