Ingredients
1 whole egg
1/2 tbsp lemon juice
1 tsp white wine vinegar
1/4 tsp dijon mustard
1/4 tsp sea salt
1 cup avocado oil
Instructions
Add the egg, lemon juice, vinegar, mustard and salt to the immersion blender container.
Pour the oil on top and let it sit for a minute.
Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it. The oil will start rising to the top.
Once the oil rises to the top, slowly move the stick blender up and down to fully combine the ingredients. This should be done for no more than 30 seconds or the mayonnaise will liquefy.
Stir the mayonnaise in the container to ensure the oil is mixed in properly. Place it in an airtight storage container in the refrigerator.
Tips:
Use an immersion blender
Use fresh squeezed lemon juice
Use room temperature ingredients for best results
Use avocado oil for a neutral taste
Servings
Makes 12 servings
Serving size: 2 tbsp
Copied from: https://www.goodniss.com/blog/Transform-Your-Kitchen-with-Homemade-Mayonnaise-in-under-1-minute
We make this weekly its better than miracle whip & room temperature ingredients are the trick in addition to using an immersion blender.
by ingeniusone
3 Comments
This is a recipe for mayo, not really a hack
One whole egg?! Who can afford that?
I like to make my own mayo and ketchup. It is great to control the ingredients (no preservatives, less sugar, etc). I find homemade sauces often have better flavors (or at least more to my personal tastes).