Conventional mayonnaise is made with canola oil (a big no-no), sugar, and other ingredients that just aren’t necessary. This one I found to be very tasty and so easy to make!! I use a stick blender (I LOVE that thing!!) and have great success!!
This recipe comes to you from one of my favorite cookbooks: Simone Miller’s “Zenbelly”
I love love love this book!
prep time: 10 minutes | makes: about 1 cup Making homemade mayonnaise is simpler than you might think, and effortless when you use an immersion blender.
Mayonnaise emulsifies best when all of the ingredients are at room temperature.
3 egg yolks 1 tablespoon apple cider vinegar ½ teaspoon finely ground sea salt ¾ cup oil (light olive oil, macadamia oil, avocado oil, or a combination), divided 2 tablespoons water 1 tablespoon lemon juice 01 Place the egg yolks and vinegar in a wide-mouthed quart-sized glass jar, or similar-sized vessel. Blend with an immersion blender for 1 minute.
02 Add the salt and blend again.
03 With the motor running, slowly drizzle in ½ cup of the oil, keeping the stream small. Incorporate the oil by moving the blender in small up-and-down circles.
04 Add the water and blend until combined.
05 Slowly drizzle in the remaining ¼ cup of oil, continuing to run the blender. 06 Blend in the lemon juice. 07 Store in a jar in the refrigerator for up to 5 days.