Homemade Mayonnaise
When I found out this Spring that I had numerous food intolerances, some of the items I found most difficult to replace were condiments because of the preservatives and spices used in them. It got to the point where I found myself going through every single ketchup and mayonnaise in the grocery store to check the ingredients and still coming up with none that I could take home with me. After looking up different mayonnaise recipes, I made this one myself and was surprised at how easy it actually was to make. It only takes about 5 minutes, 4 ingredients, and a blender.
Recipe
This recipe makes about a 1/2 cup of mayonnaise and can be easily doubled or tripled
1 egg
1/2 lemon, juiced
1 tsp dijon mustard
1 cup of avocado or olive oil
Salt and pepper to taste
Add the egg, lemon juice, mustard, and salt and pepper to a blender. Begin blending on low until combined. Remove the center cap from your blender lid and begin slowly adding your oil. You want to do this really slowly, otherwise, the oil will not emulsify and become mayonnaise. Do this until you have reached mayonnaise consistency the entire way through. Store in the fridge for up to 3 weeks.
