4-Ingredient  Homemade Mayonnaise

Ingredients

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– 1 large – egg – 1 tsp. – salt – 1 tbsp. – freshly squeezed lemon juice – 1 cup – avocado or olive oil – 2 drops of freshly squeezed garlic juice (optional, but my preference)

yield

time

1 servings

10 minutes

Step 1

Start by adding egg (I used a cold egg instead of room temperature eggs), salt, freshly squeezed lemon juice, and garlic juice into the food processor bowl. You can alternatively follow these instructions why using a whisk in a large bowl or an immersion blender.

Step 2

Start pulsing it on high for 30 seconds.

Step 3

Next, slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.

Step 4

The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate.

How to Store

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You can easily store any leftovers and extra mayonnaise you may have in glass jars with a closed lid for up to 3 weeks in the refrigerator.

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