Meal
Ingredient
Occasion
Total Time
5 minutes
Prep Time
5 minutes
Rating
Throw out the store-bought mayo that’s made with inflammatory canola or seed oils and replace with homemade mayonnaise that takes seconds to whip up. Thick, creamy, and nutrient dense this mayo transforms a sandwich or chicken salad, and can be stored in the fridge for up to 2 weeks.
Throw out the store-bought mayo that’s made with inflammatory canola or seed oils and replace with homemade mayonnaise that takes seconds to whip up. Thick, creamy, and nutrient dense this mayo transforms a sandwich or chicken salad, and can be stored in the fridge for up to 2 weeks.
Directions
Step 1
Add all ingredients into a large mouth mason jar, adding the olive oil last.
Step 2
Place immersion blender into bottom of mason jar directly on top of the egg yolks and run it without moving it around. Hold it in place, while running the blender, until you can see the emulsification happening, then slowly move the blender around to incorporate more oil into the mayo until everything is incorporated, thick and creamy.
Note
You can also make mayo by hand using a whisk. The mayo will not get as thick as when using an immersion blender or a food processor. The key is to add a drop of oil into the yolk, whisking constantly until it has emulsified, then slowly pouring a stream of olive oil into the mix as you whisk constantly. Mayo will firm up more in the fridge.
Notes
Read our recipe notes below (0)