I love mayo...I mean I REALLY love mayo...but the ingredients in store-bought mayo can be less than stellar.
While it can feel intimidating to cut out seed oils and make healthier choices for you and your family, it all starts with little swaps that can make a huge difference. I believe that we should do our best to make healthy choices where we can, and this homemade mayo is an EASY solution!
One other note: this mayo recipe is the perfect addition to the "Simple, Lazy Ranch Dressing Recipe" that you will also find on the blog!
Ingredients:
- 1 cup oil (I use extra light tasting olive oill)
- 1 egg room temperature (room temp is KEY!)
- 1/2 tsp salt
- 1 tsp ground mustard
- 1 tsp fresh lemon
Directions:
- Add all ingredients to a jar.
- Place the immersion blender at the bottom of the jar and blend on low speed.
- Slowly pull the blender up and down while pulsing to ensure all oil is thoroughly blended through.
- Refrigerate!
Macros Per Serving:
Serving size: 2 tbsp
- Calories: 130
- Fat: 14g
- Carbohydrates <1g
- Protein: 1g
A Few Thoughts:
- Oil: the type of oil you use is going to be key! I have found that 'light tasting olive oil' makes for the best TASTING mayo!
- I do NOT recommend using a bowl for this recipe. The cylinder shape of a jar allows all of the ingredients to mix more thoroughly with the immersion blender.
- You can click here to pick up an inexpensive immersion blender on Amazon
- This recipe keeps well in the fridge for roughly 2 weeks.
