Homemade Mayonnaise

Name: Homemade Mayonnaise
Total time: 3 min
Ingredients: 1 cup Avocado oil; 1 Whole egg; 1 teaspoon Mustard; 1 tablespoon Lemon juice; Salt; Pepper; 0.5 tablespoon Plain yogurt

Serves 1

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Homemade Mayonnaise

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Serves 1

Directions

1Add avocado oil to a tall container or the blending cup that comes with your immersion blender.
2Add one whole egg to the container.
3Add mustard to the container.
4Add lemon juice, vinegar, or raw apple cider vinegar to the container.
5Place the immersion blender into the container, making sure it covers the mixture.
6Turn on the immersion blender and blend for about 20-30 seconds, keeping it at the bottom of the container until the mixture starts to emulsify and thicken.
7Slowly lift the immersion blender up through the mixture to incorporate any remaining oil.
8Taste and adjust the seasoning with salt and pepper if needed.
9To ferment it, add 1/2 tablespoon of plain yogurt, whey from yogurt, or kefir culture. Mix it well and leave it on the counter for 6-8 hours.
10After that, refrigerate the mayonnaise and it will last up to 1 month.

Ingredients

1 cup Avocado oil
1 Whole egg
1 teaspoon Mustard
1 tablespoon Lemon juice
Salt
Pepper
0.5 tablespoon Plain yogurt

Equipment

Immersion blenderTall container

Tips

Egg should be at room temperature for best results.
For fermented mayonnaise, add yogurt, kefir culture, or whey from yogurt, mix well, and leave on the counter for 6-8 hours before refrigerating.
Homemade mayonnaise lasts up to 1 month in the fridge.
This is a healthier alternative to store-bought mayonnaise which often contains inflammatory seed oils and sits on shelves for months.
It is half the cost and tastes good!

Homemade Mayonnaise

Serves 1

facebook.com

Homemade Mayonnaise

facebook.com

Serves 1

Directions

1Add avocado oil to a tall container or the blending cup that comes with your immersion blender.
2Add one whole egg to the container.
3Add mustard to the container.
4Add lemon juice, vinegar, or raw apple cider vinegar to the container.
5Place the immersion blender into the container, making sure it covers the mixture.
6Turn on the immersion blender and blend for about 20-30 seconds, keeping it at the bottom of the container until the mixture starts to emulsify and thicken.
7Slowly lift the immersion blender up through the mixture to incorporate any remaining oil.
8Taste and adjust the seasoning with salt and pepper if needed.
9To ferment it, add 1/2 tablespoon of plain yogurt, whey from yogurt, or kefir culture. Mix it well and leave it on the counter for 6-8 hours.
10After that, refrigerate the mayonnaise and it will last up to 1 month.

Ingredients

1 cup Avocado oil
1 Whole egg
1 teaspoon Mustard
1 tablespoon Lemon juice
Salt
Pepper
0.5 tablespoon Plain yogurt

Equipment

Immersion blenderTall container

Tips

Egg should be at room temperature for best results.
For fermented mayonnaise, add yogurt, kefir culture, or whey from yogurt, mix well, and leave on the counter for 6-8 hours before refrigerating.
Homemade mayonnaise lasts up to 1 month in the fridge.
This is a healthier alternative to store-bought mayonnaise which often contains inflammatory seed oils and sits on shelves for months.
It is half the cost and tastes good!