Recipe: Easy, Wholesome, Homemade Mayonnaise

This super-easy mayonnaise is SO MUCH BETTER tasting and better FOR YOU than the prepared mayo you buy in the store.

Seriously: once you make this you will never go back! You can experiment by adding different spices and herbs to customize it – dill or chili powder would be amazing, depending on what you are using the mayo for.

Ingredients:

• 1 large fresh organic egg

• 1 teaspoon lemon juice

• ½ tsp dry mustard

• 1 cup avocado oil

• ½ tsp salt (to taste)

Directions:

1. Place the egg, lemon juice and mustard in a high-speed blender or food processor (or if you want to use an immersion blender, in a large mason jar).

2. Turn on the blender/food processor and very slowly drizzle in the oil until the mixture begins to emulsify and looks like mayonnaise. Continue adding the oil. Adjust seasonings.

3. Let sit at room temperature (not too hot!) for about an hour before using or storing in the refrigerator. Will keep it for about two weeks.

Recipe by: Saara Haapanen

Photo Credit: Canva by natalisla from Getty Images

Recipe: Homemade Mayo

Serving Size: 32 Servings (1 Tbsp. per serving)

Ingredients:

• 3 pasteurized large eggs

• 1.5 tsp. dry mustard

• 1 tsp. Himalayan pink salt

• 1/4 cup fresh lemon juice

• 1 small garlic clove, peeled

• 1 cup unrefined coconut oil

• 1/2 cup extra virgin olive oil

• 1/2 cup fresh basil chopped

Directions: 

1. Combine the two oils in a small bowl and set aside. Put the eggs, mustard, salt, and lemon juice into blender and process 10 seconds to mix. While the machine is running, drop in the peeled garlic clove.

2. Very slowly pour the mixed oils into the blender while running. Process until all of the oil is incorporated. The mixture will be the consistency of mayonnaise.

3. Add chopped basil & stir to combine. Refrigerate for 1 hour before using it. Soooo good ☺

4. Stays good in the refrigerator for about a week!

Photo Credit: Canva by