The problem with store bought mayo is that it’s filled with crap vegetable/seed oils. So, you have to make your own. Don’t worry — it’s pretty simple. This is a very easy and simple (and healthy) mayo recipe!

DifficultyBeginner

Yields1 Serving
Prep Time10 mins

 One LARGE or XTRA LARGE egg
 1/2 Cup Light Olive Oil
 1/2 Cup Avocado Oil
 The juice of half a lemon or lime (about 2-3 teaspoons)
 1-2 tsp dijon mustard (optional kick)
 A generous pinch of salt

1

1. If egg is refrigerated, let it come to room temperature

2

2. Crack egg into jar and add lime juice and salt

3

3. Add mustard if you want the kick (or a little black pepper)

4

4. Add the oil and let it sit until the egg settles at the bottom

5

5. Insert immersion blender to bottom of jar and blend for 20 seconds without moving the blender.

6

6. When the mayo climbs 1/2 to 3/4 of the way up the jar, start slowing lifting the blender to pull the mayo up further until it reaches the top.

7

7. Continue blending for a few more seconds, rotating the blender around the jar to reach the corners.

8

8. Enjoy.

Credits: The Healthy Foodie

Ingredients

 One LARGE or XTRA LARGE egg
 1/2 Cup Light Olive Oil
 1/2 Cup Avocado Oil
 The juice of half a lemon or lime (about 2-3 teaspoons)
 1-2 tsp dijon mustard (optional kick)
 A generous pinch of salt

Directions

1

1. If egg is refrigerated, let it come to room temperature

2

2. Crack egg into jar and add lime juice and salt

3

3. Add mustard if you want the kick (or a little black pepper)

4

4. Add the oil and let it sit until the egg settles at the bottom

5

5. Insert immersion blender to bottom of jar and blend for 20 seconds without moving the blender.

6

6. When the mayo climbs 1/2 to 3/4 of the way up the jar, start slowing lifting the blender to pull the mayo up further until it reaches the top.

7

7. Continue blending for a few more seconds, rotating the blender around the jar to reach the corners.

8

8. Enjoy.

Rebooted Mayo
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