Homemade Mayo

One condiment I love having around is mayo, and I love that I can make it myself. This basic recipe can also be used to to make dips by adding in different seasonings, and dressings like honey mustard dressing. I use this mayo to make chicken salad, egg salad, tuna salad, and broccoli cold slaw.

I have tried several different versions of homemade mayo, but this is the best one and it includes a video tutorial for making your own. You can find it here along with Nom Nom Paleo’s video. I have had the best results with using an immersion blender.

1 egg yolk (I save egg white and throw in with my scrambled eggs), 1 Tbsp lemon juice, 1 tsp dijon mustard, 1 Tbsp water, pour in avocado oil up to 1 cup mark.

Use immersion blender ( I got mine here) until blended. About 3-5 minutes.

When it is done, it will be thick like mayo.

I just leave mine in the fridge until I am ready to use it. My mayo last 1 week past the expiration date of the egg.

When making tuna salad, egg salad, or chicken salad I mix in the seasonings I want to use into some mayo and then mix into the salad. I always start with a small amount of mayo as I can always stir in more to my liking.

I also like to make honey mustard dressing. Kiddos enjoy it with their chicken. Sometimes I add it on top of salads too. It is not as thick as normal honey mustard though, but I am ok with that.

Start with 1/4-1/2 cup of homemade mayo. Add in 2Tbsp each of mustard and raw honey. Add in 1 Tbsp of vinegar.