Homemade Mayo
Homemade Mayonnaise is so simple to make and will make your sandwiches and salads super creamy and delicious.
Servings: 1 1/4 cups
Calories: 107kcal
Ingredients
- 1 large egg
- 2 tablespoons finely diced cucumber optional
- 1 teaspoon minced garlic
- 1 teaspoon white wine vinegar
- 1/4 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1 cup avocado oil or other light flavored oil
Instructions
- Add whole egg, finely chopped cucumber, minced garlic, vinegar, lemon juice and salt to a steep sided bowl or use a blender cup.
- Using a stick blender, blend well about 30 seconds.
- With the emulsion blender running, slowly drop in the oil (very slowly, literally dripping the oil) moving the blender up and down and around until the mixture becomes thick and creamy.
- Store in an airtight container in the refrigerator.
Notes
Use of Raw Eggs: This recipe uses raw eggs. We are using fresh eggs from our ranch chickens and are not worried about the chances of salmonella.
If you are using store store bought eggs and are concerned for the safety of consuming raw eggs, look for pasteurized eggs. This will lessen the chances of salmonella bacteria. Read more from the USDA on homemade mayo safety.
Storage: Store homemade mayonnaise in an airtight container in the refrigerator up to 2 weeks, maybe longer if you are using fresh eggs.
Nutrition
Serving: 1g | Calories: 107kcal | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 35mg