Food made at home is so much better in taste and usually is healthier, leaving out unnecessary chemicals and preservatives. However, making fresh, homemade items can be difficult and time-consuming. But when I find an easy and yummy recipe, I’m all over it! This mayo recipe originally came from a spiral-bound manual I picked up from a nutritionist many years ago. I came across it a few months ago and tried this mayo recipe, with a few minor adjustments, and I haven’t had store-bought mayo since.
The short ingredient list is below and I created a short video making a batch in my kitchen. It literally takes less than 3-minutes and what mayo I can’t fit into the glass container I use for a nice veggie or turkey sandwich! Also, the mayo is awesome in homemade salad dressings! (I’ll do a blog on that soon. I don’t buy salad dressings anymore either. It’s so much easier, healthier, and tastier to make my own).
Watch me make the mayo in this 3-minute video:
INGREDIENTS FOR 3-MINUTE MAYO
- 1 egg, room temperature (preferably organic)
- Juice from 1/2 lemon
- 1 cup of a healthy, light-tasting oil such as safflower or avocado. Olive oil is too strong in my opinion and doesn’t taste well in mayo. I prefer to use safflower oil.
- A pinch of salt (preferably sea salt)
- OPTIONAL: 1 tsp of dijon mustard or other spicy mustard. I use JoAn’s Mustard (seriously yummy. I use this in my salad dressings as well)
IMPORTANT: You will need to use an immersion blender!
Put all ingredients in a container with tall sides and use the immersion blender to mix until you reach a nice thick consistency for spreading. Refrigerate immediately and use within 7-10 days.
Let us know if you try this recipe and what you think!
