Homemade Mayo
This dairy-free homemade mayo tastes EVEN BETTER than store bought, and is so much more healthy!
Equipment
- immersion blender or food processor
Ingredients
- 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
Instructions
- 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!
Video
Notes
Melissa notes that to get the egg to room temp, leave out for an hour before using or place in warm water for 5 minutes. This step does matter, otherwise you're mayo will not property emulsify and you'll end up with Eff'd up mayo. Also, you must use light tasting Olive Oil or Avocado oil as they will not impart their taste into the recipe. Trust me on this one!