Homemade Mayonnaise

S ER VI N G S: 24 PR EP TI ME: 10 M I N S TOTAL TI ME: 10 M I N S

This Homemade Mayonnaise takes less than 10 minutes to make, and it tastes SO much
better than most of the brands at the store. Fresh is de initely better when it comes to
mayonnaise, and you only need 5 ingredients!

Ingredients
1 large egg at room temperature*
1.25 cups olive oil** NOT extra virgin
1/2 tsp ground mustard seed
1/2 tsp salt
2 tbsp freshly squeezed lemon juice at room temperature

Instructions
1. Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.
2. Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
3. With the blender running, slowly drizzle in the remaining oil until the mixture is emulsi ied and thick.
Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90
seconds.
4. With the food processor still running, add the lemon juice, and mix brie y, for only about 5-10 seconds, until
incorporated.
5. The mayonnaise is now ready to be used. Enjoy!
6. Store in the refrigerator for up to 4 days.

Notes
*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a
glass of warm water for about 10 minutes instead.

**You can use any neutral oil you'd like here. I like a light olive oil as my irst choice, as well as sun ower oil.
Avocado oil is trendy because it's healthy, but I ind the taste to be terrible and don't recommend it. Make sure not
to use extra virgin olive oil here, because it will make the mayonnaise bitter and the avor is too strong.

Recipe adapted from the Whole30 method in It Starts with Food.

This makes about 1.5 to 1.75 cups of mayonnaise.

Nutrition
Calories: 103kcal, Fat: 11g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 34mg