DIY Mayo!

I love LOVE mayonnaise on things like sandwiches, in potato salad, egg salad and also for use in creamy dressings like ranch!

What I am not a huge fan of is processed commercial made mayos – love their flavor, but not the preservatives and soy-based ingredients. I went looking for a “tastes like Best Foods” version of homemade mayo.

I found a few olive oil based mayos, and while okay, they weren’t my favorite. I tweaked some recipes and added my own twists (extra lemon please!) and here is what I have come up with as my go-to mayo!

Homemade Mayo Recipe

1 cup avocado oil

1 whole egg, room temp

1/4-1/2 tsp lemon juice

1/4 + 1/8 tsp salt

2 1/4 tsp vinegar

few dashes of mustard powder to taste

Set egg out on counter while gathering/measuring all the ingredients. By the time you are ready to blend – the egg will be good to go! All ingredients go into a mason jar or large coffee mug. If you use a bowl or a wide-bottomed container, the mayo won’t blend quite right. Using a taller mug or glass jar works best. If you have a wide mouth mason jar + lid, you can store your mayo right in the same container!

Using an immersion blender, blend all ingredients starting from the bottom and slowly lift the blender while running as mayo thickens.

Voila! Mayo that tastes even better than commercially made, store bought varieties. And better for you!