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Homemade Mayonnaise

5 from 1 vote
Make your own mayo at home and trust all your ingredients!
Print Recipe
Prep Time 5 minutes
Servings: 0.75 quart
Course: condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • 1 1/2 tsp mustard
  • 2 tsp lemon juice
  • 2 tbsp white vinegar
  • 2 healthy pinches of salt
  • 2 cups avocado oil

Equipment

  • wide mouth quart jar
  • immersion blender

Method
 

  1. In a wide mouth quart jar, crack two washed farm fresh eggs.
  2. Add in 1.5 teaspoons of mustard, 2 teaspoons of lemon juice (fresh or bottled juice, doesn't matter. If fresh, strain out pulp and seeds.), 2 tablespoons of white distilled vinegar, and 2 healthy pinches of salt. Salt is optional so you could not add it at first then taste test to see if you'd like to add salt or not.
  3. Use the immersion blender (this is why a wide mouth quart jar is important- it's wide enough to blend right in the jar) to blend your first ingredients together.
  4. Next, slowly add in your choice oil with one hand while using the immersion blender with the other hand. Blend until the mixture becomes a stiff mayonnaise. This can take about 2 minutes of blending.
  5. Taste test your mayonnaise. If it's to your liking, put a lid on it and store it in the refrigerator for up to 1 month (maybe longer).

Notes

Be sure to click the blog post for more recipe NOTES!
Find more like this at www.johnsonhomenc.com