Homemade Mayonnaise
Nutrivore Score: 117
Ingredients
- 1/2 cup olive oil
- 1/2 cup avocado oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 large egg
Instructions
In A Blender or Food Processor
- Combine olive oil and avocado oil in a measuring cup with a pour spout.
- With blender or food processor running, very slowly drizzle in the oil (taking at least 3 minutes to add in all of the oil). It will thicken gradually and get lighter and lighter in color (and look more and more like mayonnaise) as you add the oil.
- If you see any oil that isn't incorporated, pour the mayonnaise into a bowl and whip it by hand with a wisk.
- Store in the refrigerator for up to 5 days.
With an Immersion Blender
- Combine the lemon juice, vinegar, mustard, and egg yolks in the immersion blender jar.
- Place the immersion blender in the jar, covering the ingredients added in step one, then pour the avocado oil and olive oil into the jar.
- Turn on the immersion blender and slowly pull it upward. Take 15 to 20 seconds to lift it to the surface. The ingredients will turn to mayonnaise nearly instantly.
- Store in the refrigerator for up to 5 days.
Nutrition
Nutrition Facts
Homemade Mayonnaise
Serving Size
0 g
Amount per Serving
Calories
128
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
23
mg
8
%
Sodium
12
mg
1
%
Potassium
5
mg
0
%
Carbohydrates
0.2
g
0
%
Fiber
0.04
g
0
%
Sugar
0.1
g
0
%
Protein
0.4
g
1
%
Vitamin A
31
IU
1
%
Vitamin C
0.4
mg
0
%
Calcium
3
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
If you are alergic to egg whites, use two egg yolks instead.