There are so many recipes for homemade mayo out there and believe me I’ve tried them all! I can’t remember where I came across this recipe but its foolproof and has been a staple since my first round of Whole 30. It is the base to so many recipes and adds the best flavor! Once you’ve mastered homemade mayo a whole new world of dressings and dips opens up for you! Play around with different ingredients and have fun!
I have had the best luck with an immersion blender but a food processor will work just as well. You may need to do a double batch though. It takes a few tries to get the hang of it!
Chipotle Mayo: add 2 tbsp adobo sauce to 1/2 cup mayo and blend well.
Garlic Mayo: add 2 crushed garlic cloves to 1 cup mayo and blend well.
Wasabi Mayo: add 1/2 tsp 100% pure wasabi powder to mayo recipe above.
- 1 cup extra light virgin olive oil or avocado oil I like to do half and half
- 1 tbsp fresh lemon juice about half of a lemon
- 1/2 tbsp Apple Cider Vinegar
- 1 tbsp dijon mustard
- 2 egg yolks room temperature
- 1 tsp kosher salt
Place lemon juice, ACV, mustard, salt and egg yolks in a quart sized mason jar. Pulse blender once or twice to blend above ingredients before adding oil. Add oil.
Pulse the blender, about 3 seconds at a time until mixture begins to emulsify (turn thick and white colored)
Once the bottom of the mixture is emulsified begin to slowly raise the blender stick up and down until all oil is incorporated and desired thickness is achieved. Alternately you could use a food processor. Adding oil VERY slowly while processing until mayo has thickened.
I like to empty the contents into a bowl and whisk a little before storing. Refrigerate and use up to one week. Enjoy!