Homemade Mayo {Made w/Avocado Oil}

I was never the hugest mayo fan… until I started making it at home.  Hooked, simply hooked, I am.

It’s shockingly easy to make homemade mayo. 

In the past I figured, eh, no point to homemake something I don’t use much anyway.  I assumed it was some tedious process that would require accurate measurements, strategic handling, and crazy magical powers of some sort… the kinda stuff only a kitchen wizard can create.  

Boy was I wrong.  It takes like 30 seconds, and is so incredibly full-proof with an immersion blender.  Fool-proof, I tell you.  (I say this strictly in reference to immersion blender mayo… I make no claims about mayo made otherwise- that stuff intimidates me).

I have yet to experience a mayo-makin’ fail… I’ve been making batches almost weekly since discovering this super easy method.  I have heard from a few folks though that their first attempts trying similar recipes were a flop… hopefully this will help!  

For mayo-makin’ success:

-Make sure your jar is a wide-mouth, just big enough to fit the immersion blender in it

-Many say the egg should be at room temp- I’ve never found this important, but if it helps some, I say why not try.  

– Add the egg first, so it’s at the bottom of the jar.  If you add the oil first, met the egg drop to the bottom before blending.

– Keep the immersion blender all the way at the bottom of the jar while blending, until thick.  Then you can move around.

That’s it.  Your turn! 🙂

For those wanting to branch out from an ordinary mayo, try adding garlic, horseradish, mustard, or fresh herbs to your mayo for some tasty flavored spread. 

Once you get this simple base down, you can play around to whip up tons of other fun stuff!

-Like a balsamic artichoke dip- make this mayo recipe, then stir in a little balsamic vinegar, garlic powder, salt and pepper.  So good.  

-Or a pesto artichoke dip!  Make mayo, then stir in a little pesto to the mix.

-Or chipotle mayo- see mine HERE!

-Or RANCH!  Yes, delicious fresh ranch- see my recipe HERE!

Whatever you do with yours- sandwich spread, chicken salad, or just straight-up mayo, I have total confidence you’re going to love the simplicity and ease of this method as much I do.  🙂

INGREDIENTS

1 large egg

1 tbsp fresh lemon juice

1/4 tsp salt

1 cup avocado oil

extra seasonings, as desired

equipment needed: immersion blender & wide-mouth jar

note: I prefer avocado oil because it’s a healthy oil with little flavor and no color, 

though if preferred, olive oil could be used

DIRECTIONS

Crack the egg into the jar

Add the lemon juice and salt

Add avocado oil

Let it all sit for about 10 seconds, until the egg rests at the bottom of the jar

Using the immersion blender, blend the mixture, keeping it at the bottom of the jar…

within seconds, it will begin to form a mayo-like texture

Give it about 1o seconds, until the texture is thick and creamy

(It will happen instantaneously, right before your eyes, like magic!)

When the texture is perfectly mayo-like, you’re done!

Scoop any excess mayo off the blender… you don’t want to waste this tasty stuff

 

Taste and adjust the flavor as desired- add salt, lemon, pepper,

maybe some dried dill, mustard, or whatever else you may want in there!

Use immediately, or cover with an air-tight lid and refrigerate for up to a week

Here’s a quick little video I posted on Instagram recently…