Can you see how I claim this particular recipe to be almost fail-proof?
Because one time, just once, I ended up with a pool of very un-dreamy liquid in my bowl which, no matter how desperately I blended, refused to solidify. I still have no idea why. If it were not for this one time in all the hundreds of times I have made it, I could claim it was fail-proof. Un-messer-uppable! Perfect! As it is, this one fail puts it into the category of almost – but it’s a minor smidgin of an almost! The other way to make homemade mayonnaise is a torturous dripping of olive oil and a far, far higher likelihood of failure. Trust me; this is faster and easier and just as tasty. The other option for easy mayo is to buy it. The problem with this scenario is that the store-bought ones cannot seem to get along without adding in some sugar and additives and whatever else they fancy. Since I started making my own, I discovered homemade is just as tasty without the ‘extras’.
For whole30 or strict paleo, the Dijon mustard will, unfortunately, put this recipe out of bounds. If you are ‘paleo-ish’ this recipe will work just fine; and, for any keto followers out there, this is a really great condiment just loaded with those healthy fats you need, and it tastes awesome too!
Easy Homemade Mayonnaise
- 1 cup extra light olive oil (you can use another mild tasting oil like avocado oil but olive oil is tad cheaper, just make sure to use the extra light or the mayo will taste nasty)
- 1 medium egg
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp salt
- Place the olive oil and egg into a bowl.
- Using a handheld blender whisk until the two are mixed and creamy.
- Add the remaining ingredients and briefly blend again.