- 2 large eggs
- 2 cups of avocado oil (or your preferred oil. Choose something with light, neutral flavor. EVOO is too strong.)
- 8 -or- 14 teaspoons lemon juice (2 Tbls. + 2 tsp. -or- 4 Tbls. +2 tsp.)
- 2 heaping teaspoons stone ground mustard
- 1/2 teaspoon salt (hold until mayo has set at room temp for 24 hours)
- Making the mayonnaise is about a two minute process on the front end. Choose a jar or container with a narrow base. It shouldn’t be much larger than the bottom of your stick blender. I love using canning jars, because I will have a lid and don’t need to transfer to another container.
- Add your egg to the bottom of the jar.
- Then, pour the oil over the top. Choose a light, neutral flavored oil. Extra Virgin olive oil is too strong a flavor, in my opinion. A plain olive oil would be milder if you’re going the olive route. I use avocado oil, because it is mild-flavored, and for what I consider to be health benefits. Choose one that works well for your own personal tastes.
- Once the egg and oil are in the jar, lower your stick blender into the container and be sure the base is firmly flat on the bottom of the jar.
- Power the stick blender on to low, leaving it flat on the bottom of the jar. After just a few seconds, you will notice the emulsification beginning and delicious mayonnaise starting to creep up the sides of your jar from the bottom. (There will still be lots of oil above it.)
- Slowly, lift the stick blender upward, maybe a quarter of an inch at a time. As you notice that layer being emulsified, raise it, again. Continue that way until all the oil has been completely absorbed and all you have left in the jar is thick, creamy mayonnaise. The whole process should take less than two minutes.
- At this point, add the lemon juice and stone ground mustard. (The amount of lemon juice you choose will depend on how tangy you want your mayo to be and the amount of time you have to let it rest, before using it. The pH in 8 teaspoons works if you do a 72 hour, room-temperature rest of your mayonnaise before adding the salt. If you are only going to do a 24-hour, room temperature rest, you will need a higher pH level to kill any potential bacteria. So, the 14 teaspoons is necessary.) Thoroughly mix them into your mayo. Just two or three seconds with the blender.
- Place a lid on your jar and leave it at room temperature for 24 hours.
- After 24 hours, stir in the salt and any other seasonings you want. (Think herbs or sriracha. There are tons of possibilities. I usually use some of it to make a batch of my Avocado Ranch Salad Dressing.)
- Store in the refrigerator from here on out. The mayo will get thicker as it gets cold. It will still be looser than commercial mayonnaise, though.
- Category: Condiments, Sauces
- Cuisine: American