Homemade Mayonnaise
With a clean list of ingredients this mayonnaise is perfect as a sandwich spread or to use in salad dressings.
Ingredients
- 1 egg room temperature, see note
- 1 tablespoon fresh lemon juice room temperature, see note
- 1 teaspoon apple cider vinegar see note
- ½ teaspoon dijon mustard see note
- ¼ teaspoon salt see note
- dash garlic powder
- dash paprika
- 1 cup avocado oil see note
Instructions
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In a clean wide-mouth pint jar add the ingredients to the jar in order.
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Insert an immersion blender into the bottom of the jar and blend on low. After a few seconds some white bubbles will start to rise to the top. At this point pull the blender up a little at a time as the mixture emulsifies. Continue blending until all the oil disappears and mixture becomes completely emulsified.
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Cover jar with lid and store in the refrigerator for up to ten days.
Recipe Notes
1. For best emulsifying results, the egg and lemon should be at room temperature before using. Scrub the outsides very well. I use eggs from my own backyard chickens where I know the environment is clean and sanitary.
2. I use Braggs Raw Apple Cider Vinegar.
3. Any spicy mustard will work for this recipe.
4. I use Real or Himalayan salt.
5. I use the Chosen Foods brand of avocado oil that I buy at Costco, but I've also seen it sold at Walmart.