Olive Oil Mayonnaise
Homemade mayonnaise may sound intimidating but it truly can’t get any easier! With just a handful of ingredients you can whip up this healthy condiment that is a staple in most American households.
We used an immersion blender (like this one) but a regular blender would work too. When you get to the blending step, it’s important to have patience when slowly adding the olive oil. You’re mayo will end up being a very runny consistency if you add the oil too fast or don’t blend for long enough.
Because there are no stabilizers or preservatives in this mayonnaise you will need to note the expiration date of your eggs and that will be the expiration date of your mayonnaise.
Let’s whip up some homemade mayo!
Ingredients:
• 3 organic egg yolks
• 4 tbsp fresh lemon juice
• 2 cups light olive oil
• 1 tsp dried mustard
• 1 tsp salt
Directions:
• Add egg yolks and lemon juice to a deep bowl and let come to room temperature
• Once at room temperature, add dried mustard, salt and 1/2 cup of the olive oil
• Using an immersion blender, begin blending.
• Now is where you must be patient and SLOWLY drizzle in the remaining oil. This should take a good 3 to 5 minutes for the consistency of the mayonnaise to thicken up.