Print
mayonnaise

Quick and Easy Homemade Mayonnaise

Homemade mayo with healthy fats. Delicious as a base for salad dressings, sauces or enjoyed on its own. An immersion blender makes this recipe sooo easy! If you do not have one, you can whisk by hand but I highly recommend purchasing one.
Course Sauces and Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 cup
Calories 419 kcal
Author yvonne

Ingredients

  • 3 large egg yolks room temperature (this is very important)
  • 1/2 teaspoon Himalayan sea salt
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/4 cup avocado oil or olive or refined coconut

Instructions

  1. In a tall container, I use the container that came with my immersion blender, add all the ingredients except for the avocado oil.
  2. Mix until just combined.
  3. Add 1/4 cup of the oil and pulse a few times until oil is incorporated. Slowly add the remaining oil while blending until the mixture thickens into mayonnaise.
  4. Transfer into a small container and store in the refrigerator for up to 2 weeks, though mine never lasts more than a week!