Question: Are you a mayo fan? Good ol’ fashioned mayonnaise?
I’ll be honest with you – I wasn’t. Hated the stuff. Until I tried homemade.
But even that wasn’t easy. I tried recipe after recipe after recipe. They turned out too olive-y (olive oil mayo), too thin, or had a just plain too weird of a consistency. (Don’t ask.)
Changed my life.
And now I love mayo. Seriously. LOVE. Thank you Real Food Forager!!!
Ready to see how I did it?
1 whole pastured egg
1 pastured egg yolk
1 tsp prepared mustard
1 tablespoon fresh lemon juice
3/4 cup extra light olive oil
sea salt to taste
Step one: Combine all ingredients in pint-sized mason jar, with the oil poured in last, on top.
Step three: Well, I guess there isn’t really a step three. That was it! Easy, right?
I guess if you REALLY wanted another step, you could pour it into a smaller, cleaner-looking jar. You can then store it in the fridge for up to two weeks.
Happy now? You will be, as soon as you taste it! I have made this recipe countless times – and it has had the perfect consistency every single time. No joke.
Have you tried to make your own mayo? What’s your “go-to” method? Tell us in the comments!
For your convenience:
- 1 whole pastured egg
- 1 pastured egg yolk
- 1 teaspoon prepared mustard
- 1 tablespoon fresh lemon juice
- 3/4 cup extra light olive oil
- sea salt to taste
- Combine all ingredients in a pint-sized mason jar, adding the olive oil last.
- Place immersion blender wand in jar completely and turn on.
- Move wand up and down a couple times until thoroughly combined – Will turn into mayo within seconds! Store in fridge for up to two weeks.