This healthy mayo is non-toxic, uses 5 ingredients, and is quick and easy to make.
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Course: Sauce
Cuisine: American
Keyword: Mayonnaise
Servings: 48tbsp
Author: Christina Carlyle
Ingredients
2large organic eggs, room temperature
1/2tsp. sea salt
1tsp.dry mustard , or mustard seed
2 1/2 cupsolive oil , I don't recommend Extra Virgin
4 tbsp. fresh lemon juice , room temp, freshly squeezed from real lemons... and no, that stuff in the plastic yellow 'lemon' bottle won't work
Instructions
Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds.
I use the puree setting. Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender.
We’re looking for a little stream of oil here. Avoiding pouring it all in at once… your mayo can turn out runny and clumpy.
Add a little oil at a time and you’ll see the mayo mixture ‘fluff up’ into a creamy consistency. I drizzle – wait 30 seconds – drizzle – wait – repeat until it thickens.
Keep drizzling and blending until you’ve reached the desired consistency and you run out of oil.
Once your oil is used up blend for another 10-20 seconds. After that, it’s done.
You can use it right away.
Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container… preferably glass.
NOTES
Makes approximately 48 servings depending on how much oil you use.
If your eggs are fresh, the mayonnaise can keep for up to 2 to 3 weeks in the fridge.
Try to use room temperature ingredients… otherwise, it takes longer to get the consistency right.
Let your eggs sit out for an hour or two prior to making mayo. You can also put them in warm water or sit them outside (weather permitting) until they’re room temp.
You can easily cut this recipe in half to make a smaller batch.