Fresh Homemade Mayo
Ingredients
1 Cup Neutral Tasting Oil (I like to use canola oil. You can use half olive oil and half canola oil. Just remember, olive oil has a strong flavor.)
1 Farm Fresh Egg
1 TBSP ACV (apple cider vinegar)
1/4 TSP Kosher Salt
1 TBSP Organic Dijon Mustard
1 TSP Organic Lemon (juiced)
Directions
Begin by adding your egg to a blender. Process it for 15-20 seconds. Add mustard, salt, vinegar to processed egg. Process for another 15-20 seconds.
Once you have mixed ingredients together, slowly start adding your oil. Make sure to only add small drops at a time to allow for proper emulsification. This should be around a quarter of the oil. The mixture should start to thicken and emulsify. At this point, keep adding your oil slowly, like a small thin stream.
After you have added the rest of the oil, scrape sides of blender and process for another 10-15 seconds. It might take a little longer depending on your blender but it should be the consistancy of mayonaise very quickly at this point.
Taste mayo for seasoning. Add lemon juice and salt to liking.
Extra: Don’t stop here. Kick up your mayo a notch and add different flavors. Garlic and Chives, Parsley, Basil and Oregano, or maybe cayenne pepper and paprika. Venture out and be unique!
Simple Storing
Put mayo into a container sealed with a lid. Store up to a week in the refrigerator if it last that long.
If you decide to make this recipe, I’d love to see a photo of your version. Go to @mcmaemic on Facebook or Instagram and post your picture to our page.