Mayonnaise gets a bad rap. Most (but not all) commercial mayos contain highly refined canola or soybean oil, ‘natural flavors’, preservatives, and emulsifiers. Yuck! BUT homemade mayonnaise is a different story. Just 5 total ingredients, all of which you may already have at home! Make sure to choose a healthier, unrefined oil for the most health benefits! My preference is cold pressed avocado oil. It is high in monounsaturated fats and has been shown to decrease bad cholesterol (LDL) and increase good cholesterol (HDL). Unrefined avocado oil is also a good source of Vitamin E and, most importantly, has a mild, neutral flavor. A light, mild tasting olive oil would also be a good choice.
This homemade spread is light and won’t leave you feeling guilty. And once you see how easy it is to make, you’ll never buy store bought mayonnaise again! Ok, let’s check our kitchen for 5 simple ingredients and whip up a batch, shall we?
With only 5 ingredients and so easy to make, you may never buy commercial mayo again!
Ingredients
Scale
1 whole egg
1/2 Tbps fresh lemon juice
1/4 tsp salt
1/2 tsp dijon or yellow mustard (optional)
1 cup avocado or light olive oil
Instructions
Place egg, lemon juice, salt and mustard (if using) in a food processor. Process for 20-30 seconds. Alternatively, place ingredients in a glass bowl and whip using a hand mixer with whisk attachments.
While the food processor or hand mixer is running, SLOWLY drizzle the oil into the machine through the feed tube or bowl.
Process/whisk until completely emulsified (thick).
Transfer to an airtight glass jar and refrigerate for up to 2 weeks.
Notes
This recipe was adapted from the A Taste of Wellness Cookbook. Thank you for this delicious, easy recipe!
I personally make 1/2 of this recipe at a time unless I know I am going to need mayo for a recipe. It lasts well in the fridge for up to 2 weeks. But after that it will start to separate.
Easy recipe. Great taste!
Better than store bought!
★★★★★