Dippin’ rocks! Homemade mayo is easy and is great for so many things like salad dressing, dips and more.
Here is the recipe:
- 1 free range egg
- 1/2 tsp mustard powder
- 1 tbsp apple cider vinegar
- 1 cup of extra virgin olive oil (or 1/2 cup of EVOO and 1/2 cup walnut oil)
- 1 tsp sea salt
Combine egg, mustard powder and lemon juice in a blender or in a bowl and use a hand mixer. Give it a blend to mix all the ingredients. Slowly add the oil a little at a time continuously blending. SLOWLY is key, especially for the first 1/4 cup of oil. This is where the magic happens. If you rush this, your mayo will not be thick. Keep it slow and steady. When it starts to thicken then you can pick it up.
Mayo stays good for about 10 days. Takes about 5 minutes to make.
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