When my lunch date cancelled today, I figured I would get off my butt and make some homemade mayo. I don’t know why I drag my feet on this. It seriously took me 5-10 minutes from start to finish, and cleanup isn’t that bad either. Now that I’m done, I’m so excited to be able to make a few of my summer cravings. Deviled eggs, chicken salad (a total go-to since I found the ingredient combo to die for), and tuna salad. Just try this ONCE at home, and you will be sold. SO easy and really idiot proof. All you need is a mini food processor (or you could use a large one if you preferred).
- 1.5 Tbsp lemon juice
- 1/2 tsp mustard powder
- 1 room temperature egg
- 1/2 cup avocado oil
- 1/2 cup light olive oil (NOT extra virgin)
- 1 pinch of sea salt
Put everything but the oils into the food processor and pulse a few times. Leave the lid on, and pour the oils onto it so that it is dripping through the tiny drip holes at the top (those aren’t for ventilation BTW). Keep processing until all of the oil is incorporated. Refrigerate immediately in a separate container.
Refrigerate for up to a week and a half.