Homemade Mayo Recipe
I love mayo...I mean I REALLY love mayo...but the ingredients in store-bought mayo can be less than stellar.
While I'm not *totally* crunchy, I have made significant strides to eliminate seed oils from my diet wherever it is easily possible. Do I do this perfectly? Nope! But I don't believe in perfection...I believe that we should do our best to make healthy choices where we can and this homemade mayo is an EASY solution!
One other thing to note...this mayo would be FABULOUS as an ingredient in my homemade ranch recipe. Click here for that blog post!
Ingredients:
- 1 cup oil (I use extra light tasting olive oill)
- 1 egg room temperature (room temp is KEY!)
- 1/2 tsp salt
- 1 tsp ground mustard
- 1 tsp fresh lemon juice
Directions:
- Add all ingredients to a jar.
- Place the immersion blender at the bottom of the jar and blend on low speed.
- Slowly pull the blender up and down while pulsing to ensure all oil is thoroughly blended through.
- Refrigerate!
Macros:
Serving size: 2 tbsp
130 cals - 14g Fat - 1g Protein - <1 Carb
A few thoughts:
- Oil: the type of oil you use is going to be key! I have found that 'light tasting olive oil' makes for the best TASTING mayo!
- I think a pretty jar really adds to this fun recipe! I have linked the jar I used here.
- You can click here to pick up an inexpensive immersion blender on Amazon!
- This recipe keeps well in the fridge for roughly 2 weeks!
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