After realizing how quick and easy it is to make homemade mayo (and how much BETTER it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple minutes to make the most delicious and creamy mayonnaise.
One thing I’ve learned on my journey to become the healthiest version of myself is to not be scared of fats. In fact our bodies require fats. Fats are the building blocks of our cells and support brain function, hormone balance, cardiovascular health, etc, etc. The key is the type and quality of your fat sources. I try to stick to high quality meat (pasture-raised, grass fed & finished, wild-caught seafood), eggs (free range or pastured, organic), and oils. The oils I use the most include olive, coconut, and avocado oils. Other sources of fat in my diet include ghee, nuts, and avocado.
Store-bought mayo can contain added sugars and inflammatory oils, like soybean oil, that I try to avoid in my diet. Yes, even the ones marketed as “made with olive oil” or “made with avocado oil” still contain soybean oil — CHECK YOUR INGREDIENT LABELS! Sneaky food industry….
Now my homemade mayo is a staple in my refrigerator because it serves as the base of most of my sauces. And who doesn’t love a burger slathered with a giant dollop of mayo?! (Is dollop an actual word?)
A couple notes:
- Use a light tasting oil. I find extra light olive oil or avocado oil work best. Stronger oils will give the mayo a bitter taste.
- Most recipes say to allow your egg to come to room temperature first, but I’m lazy and I’ve made it before with a cold egg and didn’t have any issues.
- Contains raw egg. Consider avoiding eating raw egg if you’re pregnant or immunocompromised. The USDA states “in-shell pasteurized eggs may be used safely without cooking.” I recommend doing your own research and making a personal decision on whether or not you choose to consume raw eggs.
- Store in an air-tight container, refrigerated, for up to 5 days.
- 3/4 cup light olive oil or avocado oil
- 1 large egg
- 1 tbsp lemon juice (about 1/2 small lemon)
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper (optional)
- Place all ingredients in a wide-mouth jar.
- Using a hand-held immersion blender, put the blade directly on top of the egg yoke. Begin blending, holding in place for a few seconds until the oil begins to emulsify.
- Slowly begin to pull up the immersion blender until fully emulsified taking care not to over blend.
- Store in a tightly closed container, refrigerated.