Homemade Mayonnaise Recipe

For many years I have gone with the convenience of having a range of mayonnaise and dressings in my fridge for variety. More recently, as I’ve become a lot more aware of what I am eating, I’ve been making my own vinaigrettes and other dressings but kept putting off making mayonnaise because I had it in my mind that it was difficult to make. Well, I’ve just tried this recipe and it really couldn’t be easier!

1 egg
2 tsp Dijon mustard
1 tbsp Vinegar (apple cider, white wine or malt)
1/2 tsp salt
1 cup oil (avocado, olive, flaxseed)

Add all ingredients in order listed to a jar with mouth wide enough for a stick blender. I used avocado oil so it has a very green colour.

Put blender to bottom of jar, then turn on. Leave it at the bottom of the jar until it starts to look like mayo. Very slowly, with blender still running, bring it up through ingredients to the top – it will continue to thicken.

Store in the fridge for 1 week.