If you are wondering why anyone would ever go through the trouble of making their own mayo…Let me answer your question with a question: Have you read the back of a mayo jar lately? I don’t know about you but eating anything containing hydrogenated vegetable oil such as soybean or canola is right at the top of my NO list. Â And as tempted as I am to get into the juicy details of why these oils are absolutely awful for your health AND for the environment, I am going to let you do your own research and save the lecture for another time. Â For now, you’re just going to have to take my word for it.
This basic simple recipe will take you no time and is a great canvas for anything you decide to make it. Â Aioli (garlic mayo), chipotle mayo, fresh herb mayo, lots of possibilities. Â I even mixed it with homemade pesto the other day for a potato salad!
Just keep in mind that there is an egg in there and that there is no preservatives so it doesn’t stay fresh for as long as your store bought stuff, which in my opinion is a good thing, Â Anything that lasts more than a couple weeks in the fridge probably was loaded with preservatives anyways.
Disclaimer: Do NOT try to make this mayo with olive oil, it will taste like garbage, trust me.
- 1 egg,
- 1 cup avocado oil, my favourite brand for this is Chosen Foods
- 1 tsp dijon mustard (use organic without added sugar)
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1-2 tbsp fresh lemon juice to taste
- 1 clove garlic minced *optional
- Mix egg in a blender or food processor, or you can even use an immersion blender.
- Add dijon, apple cider vinegar, salt and garlic (if using). Blend.
- Slowly drizzle in you olive oil while blending on low. This might take 2 minutes. By the time you've finished pouring the oil you should get the mayo consistency.
- Add desired amount of lemon juice at the end and mix with a rubber spatula.
- *You can customize this mayo recipe by adding any fresh herb or spice of your choice. Chives, basil, dill, cilantro, lime, chipotle, etc.