1 large egg, room temperature (if you forget to set it out you can run it under warm water for a minute to warm it)
1 1/4 cup organic avocado oil, light olive oil, or another light tasting oil of your choice
1 1/2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon fine sea salt
1/8 teaspoon raw honey or sweetener of choice (if you want that classic Hellmans taste, you don't want to skip out on this little addition).
Steps
Combine all of the ingredients, in the order listed above, in a wide mouth mason jar.
Submerge the head of an immersion blender in the jar and begin to pulse the ingredients on the lowest setting. Do not move the head up and down, keep it still. When the mixture begins to emulsify, draw the head of the blender upwards slowly to begin to incorporate the oil that is separated on the top.
When the mayo had fully combined, place a lid on the jar and store it in the refrigerator for up to two weeks.
Reviews
Debbie on 2024-06-04 (5 stars): This is the best mayo recipe I have tried. Thank you!!!
Jennifer on 2019-09-17 (5 stars): Just made this for the first time, I don't know why I've waited. So tasty!
Tanya on 2019-08-05 (5 stars): Made this yesterday, so good. I had a bit of a problem with my choice of jar, next time I will use one a little larger. But I absolutely love the taste. Thank you
Stacy on 2018-09-21 (5 stars): The first time I tried this I failed, it didn't emulsify. Second time was a hit! I don't want to buy mayo again! And I love my mayo! But! I just tried it twice! 1st time, egg brought to room temp by water, no go. 2nd try everything at room temp no go! I'm thinking that the layering of ingredients is key..am I right? 3rd time hopefully a charm, egg is coming to room temp.
