Ever wondered about homemade condiments? With as simple as this mayonnaise is, we all should. And as always homemade is the BEST! With ingredients that you most likely already have in your fridge and pantry recipe, you can make a tasty, very similar to store bought mayonnaise prepared in a much healthier way. Plus, it takes just 5 minutes to make, which is much faster than a run to the grocery store for it.
Author: Valya at Valya's Taste of Home
1large – egg
1tsp.5 ml – salt
1tbsp.15 ml – freshly squeezed lemon juice
1cup250 ml – avocado oil
2drops of freshly squeezed garlic juiceoptional, but my preference
When I make homemade mayonnaise I triple the portion so I don’t have to make it again in a week. You can make as many portions at a time as you need for your family size. Add egg (I always use cold eggs), salt, freshly squeezed lemon and garlic juice into the food processor bowl.
Pulse on high for 30 seconds.
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.
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. The mayonnaise will thicken even more. Store in glass jars with closed lids for up to 3 weeks. (I didn't get a chance to store it longer than that as it goes quickly. I usually make fresh mayonnaise about every 2 weeks.)