For some reason I always thought making mayonnaise would be outrageously hard and require masses of skill and whisking abilities. I was wrong. It’s crazy easy.

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Ingredients

• 1 Cup Avocado Oil. You can use any oil you like here, and I sometimes do half avocado and half olive oil, but generally I use avocado. It’s very neutral in taste and still high in monounsaturated and polyunsaturated fatty acids, so even though it’s expensive it’s my favourite oil option for mayo.

• 1 TBSP Dijon mustard

• 2 tsp Fresh Lemon Juice. Feel free to swap the lemon juice with any other vinegar you like. Apple cider vinegar, red wine vinegar, white wine vinegar…

• 1 TOP quality grade A egg that you have thoroughly washed (the shell) in HOT water. (I like to use eggs that I get from my neighbour, because I know those are some happy and healthy birds). *

• Pinch of salt. And pepper if you want.

*Some people don’t advise eating raw eggs, so this is a personal choice. Over the past 10 years of making mayo I have never had a problem, but if you feel unsure then ask your Dr or do some research and asses how you feel. XOX.

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Instructions

1. Using a handheld immersion blender and the 2 cup measuring cup that it comes with, fill the oil up to the 1 cup mark.

2. Add in the lemon juice, dijon, and the raw egg. As it settle to the bottom toss in the pinch of salt.

3. Once the egg has sunk to the bottom of the oil, submerge the immersion blender until firmly on the bottom of the cup. Holding the cup and keeping the immersion blender firmly on the bottom turn it on and count to 12. Then slowly bring the still running immersion blender to the surface of the oil and pulse it up and down until all the oil has been combined. About 2 or 3 more seconds.

4. Store in a glass container in the fridge for 5 days.

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Final Thoughts

This mayo makes me so happy. I absolutely LOVE when I can quickly make something at home that removes any unusual or unhealthy ingredients from my life, AND that tastes so much better.

Feel free to jazz this up any way you like! Try adding in chipotle in adobo sauce, fresh herbs, or roasted garlic for a seemingly fancy, yet incredibly easy dip for your crispy sweet potato fries or drizzled over your salad.

If you want this to be a bit more on the runny (drizzle) side, use a bit more oil… like and extra TBSP or so. And if you want it to be extra thick, use a bit less oil. Experiment! I find it all comes out delicious not matter what.

If you like mayo you are going to LOVE this recipe and probably never buy store bought again.

Please share this recipe far and wide, and tag me on social media if you make it and love it!

Xox,

Gwen