Homemade Mayonnaise

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Thick and creamy mayonnaise made with avocado oil. Homemade mayonnaise is healthier than store bought with the right ingredients. I use avocado oil, fresh pastured eggs, lemon juice and seasonings to taste. Learn how I mix it all together to make homemade mayonnaise.

In a wide mouth jar or open container, add one cracked fresh egg.

Add 1/2 cup of avocado oil.

Using a hand blender/ immersion blender, place the blender blades at the bottom of the bowl. I use the Kitchenaid hand blender.

Cover the egg with the blender blades and turn on the blender.

Keep the blender at the bottom of the container and allow it to blend for about 1 minute.

Then, slowly, pull the blender upwards while keeping it on. Go up and down only about 1 inch to keep the blender close to the bottom but slowly incorporating the egg and oil together.

When the oil and egg look like it is combined, add 1 tablespoon of lemon juice, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder.

Blend the mixture up some more.

Then slowly add more oil and blend until thickness is achieved. I use about 1/2 cup of oil more, for a total of 1 cup of avocado oil.

Season with salt and pepper to taste.

Store homemade mayonnaise in the refrigerator for up to 7-10 days.

Homemade Mayonnaise

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Thick and creamy mayonnaise made with avocado oil.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup of avocado oil
• 1 egg
• 1 tablespoon of lemon juice
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• salt and pepper to taste

Instructions

1. In a wide mouth jar or open container, add one cracked fresh egg.
2. Add 1/2 cup of avocado oil.
3. Using a hand blender/ immersion blender, place the blender blades at the bottom of the bowl.
4. Cover the egg with the blender blades and turn on the blender.
5. Keep the blender at the bottom of the container and allow it to blend for about 1 minute.
6. Then, slowly, pull the blender upwards while keeping it on.
7. Go up and down only about 1 inch to keep the blender close to the bottom but slowly incorporating the egg and oil together.
8. When the oil and egg look like it is combined, add 1 tablespoon of lemon juice, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder.
9. Blend the mixture up some more.
10. Then slowly add more oil and blend until thickness is achieved. I use about 1/2 cup of oil for a total of 1 cup of avocado oil.
11. Season with salt and pepper to taste.
12. Store homemade mayonnaise in the refrigerator for up to 7-10 days.