Homemade Mayonnaise

Making mayo from scratch is so much easier than you think and tastes way better than the mayonnaise on the shop shelves. If you want a mayo that is thick, tangy, and rich, then this is the recipe for you.

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Ingredients:

• 1 large, organic egg

• 1 tsp apple cider vinegar

• 1 tsp Dijon mustard

• 1/2 tsp salt

• ¼ tsp pepper

• Juice from half a lemon

• 1 cup canola oil (or any oil of choice- olive, avocado, sunflower etc.)

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Method:

If using a hand-held blender:

1. Place all of the ingredients in a measuring cup or jar, and place the head of the blender on the floor of the jar.

2. Turn on the blender, but keep the head touching the bottom of the jar and don’t move for about a minute.

3. Once the bottom half of the mixture looks white, you can slowly start moving the blender up and down to get the oil at the top mixed in. Make sure not to lift it too high to avoid getting air in.

4. Blend until the mixture is fully white and thick. Store in the fridge in a tightly sealed jar for up to two weeks. Enjoy!

If using a Ninja blender:

1. Use the smallest blender container that you have. I have those individual smoothie cups so that is what I used. The smaller, the easier it is to get the mayo out in the end.

2. Add the egg, apple cider vinegar, Dijon mustard, salt, pepper, and lemon juice and blend until combined.

3. If there is an opening that you can use, turn the blender on and slowly drizzle the oil in. It will turn white and thick.

4. If there is no opening to drizzle the oil in, take the container off the blender and open it up. Use a fork to whisk the egg mixture while drizzling in the oil with your other hand.

5. Once all the oil is in, close the container again and blend the mixture until it is thick and creamy. Store in the fridge in a tightly sealed jar for up to two weeks. Enjoy!