When you’re out of mayonnaise, blend a batch of this Homemade Mayo in no time at all.
I had a plan. Today we were going to have Pressed French bread sandwiches. I went to the store to get all my ingredients. When I arrived back home I discovered that we had run out of mayo. I am a mayo kind of girl and absolutely can’t have a sandwich without it. There was no way in hell I was going back out to buy a jar. I did the next best thing. I made my own.
I actually tried making homemade mayo three times before I got it right. It’s all about how slowly you drizzle the oil. Be patient, take your time, and you too will have homemade mayo. I discovered that it doesn’t last very long in the fridge. One day max, so make sure you don’t make a lot unless you plan on using it all in two days. I tried it with room temperature ingredients as well as right out of the fridge. I didn’t notice any significant difference in the outcome. And besides, who has time to wait for the egg to come to room temperature anyway.
Next time I plan on adding some garlic salt or garlic paste for an amazing garlic mayo.
Sorry, no photos of the sandwiches. By the time I made the mayo and photographed it, all the sandwiches disappeared.
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/8 teaspoon Dijon mustard
- 1 1/2 teaspoons lemon juice
- 1 teaspoon white vinegar
- 3/4 cup Avocado Oil (I used Avocare)
- Place the egg, 1/8 cup of oil, mustard, and salt in a blender,
- Mix thoroughly.
- While the blender is running, VERY slowly drizzle in the remaining cup of oil.
- After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
Thanks for stopping by and have a great day.