Jill’s Homemade Mayo

rs=w_1440,h_1440 (42)

I swapped this recipe in our household a couple years ago and let go of the commercial products that are filled with things I do not want to be putting in my body on a regular basis. This mayo has a bold flavor, and you can use it as a base for many other things like dips, dressings, or as a spread.

Ingredients :

You will need an emulsion blender for this

1 medium egg at room temperature

1 cup of either olive oil or avocado oil

1 tsp of Apple Cider Vinegar (I use Bragg’s brand)

1 tsp mustard

1 tsp lemon juice

In a container (I use a 500mL wide mouth mason jar), add your room temperature egg. Then add your oil followed by the remainder of the ingredients. With your emulsion blender planted at the bottom of the bottom of the glass, start blending and keep your blender in place there until you see about 75% of the mixture emulsified (it will turn creamy). This will take 1-2 mins. Then slowly continue to blend as you pull the blender upwards to complete the emulsification process having all the ingredients nicely blended.

Refrigerate up to 2 weeks (mine sometimes lasts 3!). I keep it in the jar with a lid on it. If you see a bit of oil coming out, just mix it back in.

Great on a warm slice of sourdough, as part of a homemade salad dressing, or as a topping for steamed or roasted veggies for added flavor.