Description

Store bought mayo is loaded with unhealthy oils, sugar, and preservatives. Skip the premade varieties and make your own thick and delicious mayo!

Ingredients

Scale

1 large pastured egg
2 tsp bottled lemon juice*
1 tsp mustard (I use Dijon or spicy brown)
Optional: 1/2 tsp raw local honey
1/4 tsp unrefined sea salt (can increase to 1/2 tsp if desired)
3/4 c. macadamia nut oil (or avocado oil)

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Instructions

Add the first 4 ingredients (everything except the oil) to an appropriate container. I prefer the canister that came with my stick blender. A 2-cup Pyrex measuring cup also works well when whisking by hand. If you have a small blender or food processor that allows you to drizzle in the oil while blending, that should work, too.
Blend well.
Pour macadamia nut oil into a measuring cup with a spout. I recommend a 1-cup Pyrex with handle. Believe me, this will make the drizzling process so much easier.
Do not rush this process! While continuing to blend constantly, begin drizzling the oil into the mixture.
Continue adding the oil in a slow and steady stream while continuing to blend the entire time.
Continue blending until all oil is added and the mayo is thick and creamy.
Use immediately or cover and refrigerate for about a week.

Notes

*2 tsp lemon juice yields a thick mayo. For a thinner mayo, use 4 tsp lemon juice.
NOTE: If you happen to end up with runny mayo, do not despair. It happens to the best of us! Runny mayo will still work for things like chicken salad or tuna salad, and it’s absolutely perfect for homemade honey mustard dressing.