Traditional store bought mayo is filled with genetically modified and highly processed inflammatory fats, not the GOOD FOR YOU and healthy fats that are more ideal in our diet. Even the “Olive Oil” mayo you can buy from the store has more SOYBEAN oil in it than olive oil.
Mayonnaise isn’t a terrible food. It can actually be a great addition to recipes and salad dressings IF you make your own and use high quality ingredients that's the way to go. It’s SUPER quick and easy, and it tastes great! I am not even a big mayo fan, but I do enjoy some of the homemade stuff in salad dressings and as an ingredient in other things like dips and casseroles.
I hope you enjoy this QUICK and easy recipe for your own homemade mayo! As with most sauces and dressings, portion control is important since fat is the most calorie dense macronutrient. 😉
30 Second Homemade Mayo
1 large egg (room temp is best)
1 T lemon juice
½ teaspoon dry mustard (optional)
½ teaspoon salt
1 cup LIGHT TASTING olive oil or avocado oil(NOT EVOO-the flavor is too strong IMO)
*You can add extra spices or seasonings to create a flavored mayo. Examples: garlic, chipotle powder, rosemary, etc.
You'll need a tall glass jar or very narrow bowl for this as well as an immersion blender (this is a MUST because it will make the magic happen quickly and easily).
Crack your egg in the jar.
Add the salt, mustard powder, lemon juice, and any other seasonings you'd like.
Pour the light oil into the jar.
Place the immersion blender in the bottom of the jar.
Turn immersion blender on and watch the magic happen!
After about 30 seconds you should have creamy fresh mayo ready to be enjoyed! If you need to use a spatula to scrape the sides of the jar down to make sure all ingredients are mixed, do so, usually the immersion blender mixes it all very well.
This mayo will store in the fridge well for about a week. It's important to note how fresh your eggs are as the mayo should be used before the "best by" date on the eggs.