Easy Homemade Whole30 Mayo (Immersion Blender Recipe)
Ditch the store-bought mayo filled with seed oils and preservatives. Make this simple homemade mayo with Extra virgin olive oil, whole eggs, garlic, and seasonings. Perfect for dipping, spreading on sandwiches or burgers, or using in your favorite recipes!
Equipment
Ingredients
- 1 1/2 cups Extra virgin olive oil
- 1 whole Pasteurized Egg
- 1 tsp Dijon mustard
- 1-2 cloves Garlic
- 1 tsp Kosher salt
- 1 tsp Fresh lemon juice optional
Instructions
- In a wide mouth quart mason jar or similar sized container combine 1/2 cup of the olive oil, egg, garlic, salt, and mustard. Blend with an immersion blender for 15-20 seconds the begin mixing the mayo, mixture should start to emulsify immediately.1 1/2 cups Extra virgin olive oil, 1 whole Pasteurized Egg, 1-2 cloves Garlic , 1 tsp Kosher salt, 1 tsp Dijon mustard
- With the immersion blender on low speed, drizzle in the remaining 1 cup of olive oil. Once all the oil is mixed in, blend in the lemon juice and adjust salt as needed.1 tsp Fresh lemon juice
- Use immediately or store leftover mayo in the fridge for up to two weeks, stir before using.
Notes
*Pasteurized eggs are safe to eat raw due to the high heat used in pasteurization.
*Seasonings like hot sauce, black pepper, chili powder, garlic powder, herbs, or onion powder can be added for flavor.
Nutrition
Serving: 1servingCalories: 144kcalCarbohydrates: 0.1gProtein: 0.03gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 0.2mgSodium: 119mgPotassium: 1mgFiber: 0.01gSugar: 0.01gVitamin A: 0.5IUVitamin C: 0.1mgCalcium: 1mgIron: 0.1mg