Are you a “mayo person”? If you’re like my little brother was and ate nothing but mayonnaise on bread, you can probably relate.
Or perhaps you’re more like me. I’m not really a mayo person but I do like it on certain things and use it in certain recipes from time to time.
When I eliminated dairy from my diet, mayo also went out the door too. I tried a few dairy-free store-bought options, but they just tasted weird to me.
Then I made and tried this recipe from ‘The Whole 30’ book and I was honestly shocked at how good it was! So without further ado, I’ve taken the liberty of sharing that same homemade mayo recipe here for you!
P.S. In addition to just making plain ol’ mayo, you can also use this as the base for my favorite ranch dressing ever! (also dairy-free)
- immersion blender or food processor
- 1 1/4 Cup Light Tasting Olive Oil Make sure it's light tasting or use Avocado Oil
- 1 Egg Room Temp
- 1 tsp Salt
- 1 tsp Dry Mustard
- Pour 1/4 of the olive oil into a food processor (or immersion blender/blender) and add the mustard powder, egg, salt & mustard powder.
- Once combined then SLOWLY add the remaining olive oil until a nice thick paste is created. Then simply enjoy on your favorite lettuce wrap!
I hope you love this homemade mayo as much as I do!
Live with intention,