Homemade Mayonnaise

This Is So Good...

Making your own condiments is so easy, it just doesn’t make sense to buy them. Especially when you can control the quality of ingredients and avoid all the nasty fillers, preservatives, vegetable and seed oils, soy, and high fructose corn syrup. Mayonnaise is quick and easy. Literally everything in the blender, less then a minute, done. Because homemade mayonnaise is made with a raw egg, it will only keep for about a week, but it’s so tasty it’ll be gone way before that!

Homemade Mayonnaise

Ingredients:

  • One whole pastured egg
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon dry mustard
  • 1/2 cup olive oil

What to do:

Place the egg, lemon juice, and dry mustard in a blender and blend for 5-10 seconds. Continue blending while slowly pouring the olive oil into the egg mixture. Blend until thickened, about 20-30 seconds. Store in a small glass jar or storage container…

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2 thoughts on “Homemade Mayonnaise

  1. Not enough oil–used a cup and a third, mixed canola, peanut, olive (NOT extra virgin) oils. Used a TBSP Dijon mustard, a TBSP of lemon juice, and a tsp of white wine vinegar. Blended with immersion blender–fantastic! Have eggs for egg salad, tuna for tuna salad…

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