Homemade Mayonnaise

  • 1 cup light tasting oil, such as avocado 
  • 1 egg
  • 1 Tablespoon white vinegar 
  • 1/2 Tablespoon lemon juice, optional
  • 2 teaspoons dijion or yellow mustard 
  • 1/4-1/2 teaspoon salt
Combine all ingredients in a wide mouth mason jar or medium bowl and mix, preferably with a stick blender. Store in an airtight lidded jar for approximately 2 weeks. 

Mary Berg’s

  • 1 egg
  • 1 lemon, juiced
  • 2 teaspoons Dijon mustard
  • Salt
  • 1 cup canola oil

  1. Add the egg, lemon juice, and Dijon to the bottom of a narrow, straight-sided jar or container that just fits the head of your immersion blender. Season with salt and add in the immersion blender. Slowly pour over the oil.

  3. With the immersion blender head resting on the bottom of the jar, turn it and blitz until the base of the mixture looks creamy. Slowly begin lifting the immersion blender up through the oil to emulsify the mixture. Season to taste with more salt, if needed.

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