I can’t have soybean oil, not in large amounts anyway. And I love mayo, like, ALOT. So I just make my own now and its super easy. You do need an immersion blender – I got one at Target for $30. And a large mouthed jar so the blender can fit in it. You don’t have to use a jar, you can use a tall cup and then transfer to a glass jar. I just try to minimize dishes whenever possible, so I re-uese a pickle jar from Trader Joe’s.
I recommend using a light olive oil, it’s my favorite. But I’ve also used sunflower oil, canola oil, avocado oil and regular olive oil. All are good – just different flavor spectrums. I encourage you to try various oils and combinations there of to figure out what you like.
Ingredients
- 1 Egg room temperature (yes, it matters)
- 1 Egg Yolk room temperature
- 1/2 tsp Dry Mustard Powder
- 1/2 tsp Sea Salt
- 1/8 tsp White Pepper
- 3 drops Lemon Oil
- 1 cup Light Olive Oil
Servings: servings(ish)
Instructions
- Add all ingredients in a jar in the order listed above. Place immersion blender in the jar and turn on high for 30 seconds. Then turn to low for another minute, pulsing up and down till fully blended.
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