Homemade Mayo
Servings: 12 Servings
Ingredients
- 1 large egg at room temperature
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon white wine vinegar red wine vinegar will work in a pinch
- ¼ teaspoon Dijon mustard
- ½ teaspoon salt or to taste
- ¾ cup avocado oil or olive oil
Instructions
- This recipe uses an immersion blender and the plastic cup that comes with the immersion blender or another tall, skinny container similar to the plastic cup.
- Place the egg, lemon juice, vinegar, Dijon mustard, and salt in the plastic cup.1 large egg, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon white wine vinegar, ¼ teaspoon Dijon mustard, ½ teaspoon salt
- Pour the oil in. Then use an immersion blender to pulse the ingredients on the very bottom of the cup.¾ cup avocado oil
- Keep the blender near the bottom for several seconds while the ingredients mix and change in color. Slowly move the blender up the cup a bit to incorporate more oil into the mixture. Move the blender up and down until all the ingredients are well mixed and light in color.
- Transfer the mayonnaise to the refrigerator until ready to use.
- See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 tablespoon of homemade mayo. Actual calories will vary.
*A room temperature egg works best, but I’ve used an egg straight out of the refrigerator with no issues.
*The method used in this recipe was inspired by Lisa from Downshiftology.
Nutrition Facts
Homemade Mayo
Serving Size
1 tablespoon
Amount per Serving
Calories
126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
14
mg
5
%
Sodium
104
mg
5
%
Potassium
6
mg
0
%
Carbohydrates
0.1
g
0
%
Fiber
0.01
g
0
%
Sugar
0.04
g
0
%
Protein
0.5
g
1
%
Vitamin A
20
IU
0
%
Vitamin C
0.3
mg
0
%
Calcium
2
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
