Go Back
Homemade Mayonnaise

Make mayo at home to completely control all the ingredients. This homemade mayo is so good, once you try it you will want homemade mayo all the time.

Author: Kami - NoBiggie.net
Ingredients
  • 1 Large Egg cage free
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. White Vinegar
  • 1/2 tsp. Dry Mustard
  • 1/4 tsp. Celtic Sea Salt
  • Dash Cayenne Pepper
  • 1 Cup Avocado Oil SLOWLY drizzle in...also do not substitute coconut oil for this recipe
Instructions
  1. Combine the egg, cayenne, mustard, salt, lemon juice, vinegar, and 1/4 c. oil in the container of a blender or food processor. With the machine running at medium speed, add the remaining oil VERY slowly in a thin, constant, steady stream (this is key for emulsion).
  2. After you’ve added about half the oil, the mixture should start to thicken. Finish by adding all the oil. Scrape out your homemade mayo to a small jar. You can refrigerate up to 14 days. This recipe makes about 1 cup.
Recipe Notes

*Notes about this recipe: Yes, there is a raw egg in this recipe. To make mayo you have to use raw eggs. If you're worried about salmonella, the risk of salmonella is actually quite low. Salmonella infections are usually only present in commercially raised eggs. If your eggs are from healthy chickens the infection risk reduces dramatically (only sick chickens lay salmonella-contaminated eggs). If your eggs are cage-free, pasture-raised, organically fed, chicken eggs, the risk for salmonella goes away.