Homemade Mayo
Most store-bought mayos are filled with seed oils, which I try to avoid in our kitchen. Fortunately, it’s so easy to make your own mayo at home. This recipe uses avocado oil instead seed-oils and it’s just as delicious as the mayo you are used to.
Equipment Needed:
- Immersion Blender- https://amzn.to/3HTZanH
In a tall, narrow container (like a mason jar), add mustard, vinegar, eggs, salt, and lemon juice.
Place the immersion blender at the bottom of the container and blend until smooth.
With the blender running, slowly pour in the avocado oil in a thin, steady stream.
As the mixture thickens and emulsifies, gradually raise the immersion blender up through the mixture until all the oil is incorporated.
Blend just until it reaches a creamy, thick consistency.
Store in a jar in the refrigerator for up to a week.
Ingredients
Method
- In a tall, narrow container (like a mason jar), add mustard, vinegar, eggs, salt, and lemon juice.
- Place the immersion blender at the bottom of the container and blend until smooth.
- With the blender running, slowly pour in the avocado oil in a thin, steady stream.
- As the mixture thickens and emulsifies, gradually raise the immersion blender up through the mixture until all the oil is incorporated.
- Blend just until it reaches a creamy, thick consistency.
- Store in a jar in the refrigerator for up to a week.
