Homemade mayonnaise in a weck jar.
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5 from 1 vote

Homemade Mayonnaise

A delicious and easy to make alternative to store bought mayonnaise. Can be made with extra light tasting olive oil instead of avocado oil.
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Condiment
Cuisine: American
Servings: 24
Calories: 11kcal
Author: Amy Duska

Ingredients

  • 1 cup avocado oil
  • 1 large egg
  • 1/4 teaspoon sea salt
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dijon or stone ground mustard
  • 1.5 teaspoons lemon juice

Instructions

  • Place ingredients into a wide mouth mason jar.
  • Stick the immersion blender into the jar all the way to the bottom. Blend for about 10-20 seconds and slowly lift the blender up and down until everything is blended and the mixture has become thick and emulsified. This should only take about one minute to complete.
  • Cover with lid and store in the refrigerator until ready to use. It will stay good for up to a week.

Notes

If you do not have an immersion blender, use a whisk to slowly emulsify the avocado oil and egg together until thick and creamy. Pour the avocado oil slowly in a steady stream into a bowl with the egg. Once the mixture is thickened, add the remaining ingredients and continue to whisk until completely incorporated.

Nutrition

Serving: 1tablespoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 1mg