Many homemade mayonnaise recipes require power tools and face it, many kitchens do not have them. I love this recipe because it doesn’t require any tools except good old arm power and it doesn’t make too much. This is a concern because homemade mayo doesn’t have a long shelf life. You need to use it up quickly.
Homemade Mayonnaise
- 1 egg yolk (reserve the white and add to an omelet, scrambled eggs or a frittata)
- 1/2 tsp. salt
- 1 tsp white wine vinegar
- 1 1/2 tsp lemon juice
- 1/8 tsp ground mustard
- dash white pepper
- 3/4 c avocado oil
Instructions
- whisk the egg yolk and spices
- very slowly – painfully slow – add the avocado oil and continue whisking
- continue whisking until thick
- *by painfully I mean “how long could this possibly take” not “oh my gosh, this is killing my arm”
This recipe is Whole30 compliant. I’m on day 6 of my first Whole30 as part of my 68 Day Challenge.