Homemade Mayonaise
Can be used as condiment or dip
Ingredients
- 1 Large Egg
- ¼ tsp Himalayan or Sea Salt
- ¼ tsp Pepper
- 1 tsp Dijon Mustard
- ¾ cup Avocado Oil
- 2 tsp Apple Cider Vinegar or white Vinegar
- 1 tsp Garlic powder Optional
Instructions
- Add the egg to a bowl and add the salt, pepper, mustard and vinegar on top. If you want to add the garlic this is the time to do it, completely optional. Whisk together until the mixture looks combined.
- While whisking constantly, add a small drop of the Avocado oil and whisk until completely combined. Continue to add small drops of oil to the mix until the yolks and oil combine and start to thicken.
- Once you are sure that the oil and eggs are coming together you can start to add a bit more oil at a time. Don't pour the oil in all at once or too quickly as this will cause the mayonnaise to split and curdle
- Once all the oil has been whisked into the eggs and you have a thick, mayonnaise.
- I store any left over in my refrigerator in a sealed container for up to a week
Notes
I use this as a dip or condiment, a healthy version of the store-bought products that I used back in the day. I also add this to egg or tuna to put on a salad, so this batch can be easily used up in a week.