09/03/2026
Forget those mayos with the bad oils - we’re going to make our own! 🥣
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Author Rachel Ballard
INGREDIENTS
1 egg yolk at room temperature
1 1/2 teaspoons lemon juice (use a real lemon) 🍋
1/4 teaspoon dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons white wine vinegar
3/4 cup avocado oil (I ran out and used olive oil for half)
INSTRUCTIONS
• In a blender add the egg yolk, lemon juice, dijon mustard, salt, and vinegar. Blend briefly in the food processor, blender, or with a whisk to combine. I used my hand mixer.
• With the blender running or while whisking rapidly, slowly add the oil just a few drops at a time until the mixture starts to thicken. If you have a food processor with the small hole in the food chute you can add the oil all at once and it will drip in.
• Pour in the oil in a steady stream and blend until the mayo reaches a spreadable thickness–1 to 2 minutes at the most. Use immediately or cover and refrigerate up to 2 weeks.
* Next time I’ll add some flavor with spices or siracha!
From https://feastandfarm.com/homemade-mayonnaise/
