One of the recipes I struggled with over the years was making a consistent batch of homemade mayo. I like to make my mayo homemade because the store bought brands are usually made with soybean oil, and I like to stick with a healthy oil (usually light olive oil or avocado oil). Here is my mayo recipe that literally only takes a few seconds to whip up with my immersion blender! Hope you enjoy!
R E C I P E
1 egg (room temp)
1/4 tsp salt
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp apple cider vinegar (or white wine vinegar)
1- 1/4 cup oil of choice
Add all ingredients in jar, stick the immersion blender in, and blend til mayo is combined! Its really that easy! The mayo will last in the fridge up until the date of your egg (check your egg carton). This recipe will only work if you use an immersion blender, otherwise, you have to do a steady stream of oil if you are using a regular blender or food processor.
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