Mayonnaise

by Savannah Ray

Total 10 minutes

Makes a little over 1 cup

I wanted to make homemade mayonnaise because I wanted to know exactly what was going into it. So many store-bought mayonnaise brands contain unnecessary added ingredients, preservatives, and things you simply don't need in a good mayonnaise.

This homemade version is incredibly simple, made with just a handful of real ingredients. And since I have fresh eggs from our farm, it makes it even better. It's creamy, rich, and delicious—and once you make your own mayonnaise, it's hard to go back to store-bought!

Ingredients

• 1 whole egg, preferably farm fresh

• ½ tablespoon lemon juice

• 1 teaspoon white wine vinegar

• ½ teaspoon Dijon mustard

• ¼ teaspoon ancient sea salt

• 1 cup avocado oil or light-flavored olive oil

Instructions

1. Add the egg, lemon juice, white wine vinegar, Dijon mustard, and sea salt to a tall, narrow container that is just wide enough for an immersion blender, I use a wide mouth mason jar.

2. Pour the oil over the top and let the mixture sit for about 30 seconds. You want to make sure your egg is on the bottom of the jar.

3. Place the immersion blender all the way at the bottom of the container, directly over the egg yolk.

4. Start blending without moving the blender for about 10–15 seconds, until the mixture at the bottom begins to turn thick and creamy.

5. Slowly begin moving the immersion blender upward, blending as you go, until all of the oil has been incorporated and the mayonnaise is smooth and creamy.

6. Taste and adjust the salt or lemon juice if desired.

7. Transfer to a clean jar or airtight container and refrigerate.

Notes

• For the best results, use an egg and other ingredients that are close to room temperature.

• Avocado oil gives the mayonnaise a mild, buttery flavor. A light-flavored olive oil works well, too.

• If your mayonnaise is thicker than you'd like, stir in a small amount of water or lemon juice until you reach your desired consistency.

• Store covered in the refrigerator and use within 7 days.

Once you start making your own mayonnaise, you'll realize just how easy it is. I love knowing exactly what is in mine—and using a fresh egg from our farm makes it even more special. It's one of those simple homemade staples that is worth making from scratch.

Happy cooking!

Savannah