Homemade mayonnaise is surprisingly easy to make! It’s great to make mayonnaise yourself because store bought mayo is often made from highly processed canola or soybean oil and contains white sugar. This recipe uses a fresh, pasture-raised organic egg, avocado oil, and fresh lemon juice for a mayo that tastes just like your favourite from the store, but with better quality ingredients.
Homemade mayonnaise uses a fresh, raw egg instead of the “liquid egg yolk” that store bought mayo contains. As long as you are using an egg that is fresh and from a great source, like a local small-scale organic farm, there is no need to worry about eating raw egg. If you want, you can “pasteurize” the egg by placing it in a pot of 140F water on the stove for 3 minutes.
You can use this mayo for sandwiches, chicken salad, potato salad, egg salad, or a base for homemade dressings and dips. It’s keto, paleo, and Whole30 friendly.
1 pasture-raised organic egg, room temperature
1 tablespoon of fresh lemon juice
⅛ teaspoon of ground mustard
¼ teaspoon of sea salt or pink himalayan salt
1 ¼ cup of avocado oil
Contributed by Melanie Maxwell, R.H.N.