Homemade Mayonnaise
This mayonnaise will blend up easily when the eggs and oil are the same temperature. Store in the fridge for up to one week.
Equipment
- Asparagus Jar (or wide-mouth pint jar or quart jar) *
Ingredients
- 1 Egg, Whole (room temperature)
- 1 Egg Yolk (room temperature)
- 1 ½ c. Avocado Oil (room temperature)
- 1 tsp. Dijon mustard
- 2 T. Lemon juice
- ¼ tsp. Salt
Instructions
- Add all ingredients to your jar and wait one minute for everything to settle in the jar.
- Put the immersion blender to the bottom of the jar for 30 seconds and then slowly start the blender.As the mayonnaise forms; slowly, move the blender up. The mayonnaise will blend up easily when the eggs and oil are the same temperature.
- Once fully blended, place the lid on the jar and store in the fridge for up to one week.
Video
Notes
* I use an asparagus jar which is the pint & half size. These jars are a little harder to find and tend to come in a case of 9 instead of 12. If you don’t have these, you can use a wide-mouthed pint or a quart size jar.
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
Serving: 1oz.Calories: 250kcalCarbohydrates: 0.1gProtein: 1gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 30mgSodium: 50mgPotassium: 7mgFiber: 0.02gSugar: 0.03g