A big part of many recipes we come across or think up call for homemade mayonnaise. Once upon a time, I would buy it at the store and Heather actually thought it was gross—homemade or not. Now, we both shudder when reading the labels but Heather has come to enjoy our homemade stuff. This is definitely not the first recipe for homemade mayonnaise out there; but we’ve been playing with this for a few months, and are finally happy enough with the results to share with you.
The best part of this recipe is that it only takes about 10 minutes to make from start to finish. It will keep for a few weeks, and is a great condiment to have in the house for all kinds of fun recipes. It’s a perfect binder for crab cakes and a great base for creamy salad dressings, vegetable dips, and more.
In a small bowl, prepare your egg, salt, pepper, lemon juice, and mustard.
Pour into the base of the blender, and prepare a 2 cup measuring cup with the mixture of avocado and olive oil. Other oils will work as well, but will change the flavor slightly.
Put the blender on a whipping setting (on low) and slowly pour the oil into the blender. We use the end of a spoon to make sure there is a slow and steady pour. It takes me around 60 seconds to add in all the oil.
If the last bit of oil isn’t emulsifying with the rest, turn blender to high and lightly agitate the top of the mixture to help fold in the oil.
Place into a container, and you’re all set. This is a fast and easy way to prepare mayonnaise to have in the house.
The bonus is that this will come in handy for this week’s upcoming recipe. Be sure to have the refrigerator prepped with your homemade mayonnaise!