If you’re intimidated by the idea of making homemade mayonnaise, don’t be! It’s actually way easier than you might think and tastes about a hundred times better than the store-bought variety. An immersion blender is the key to foolproof mayo, but a regular blender will work too.
Prep Time: 5 minutes Cook Time: None Makes: About 1 cup (240 ml)
3 egg yolks
1 tablespoon (15 ml) apple cider vinegar
½ teaspoon finely ground sea salt
¾ cup (180 ml) oil (light olive oil, macadamia, avocado or a combination), divided
2 tablespoons (30 ml) water
1 tablespoon (15 ml) lemon juice
Place the egg yolks and vinegar in a wide-mouthed, quart-sized glass jar or similarly sized vessel. If using a regular blender, place the egg yolks in the jar of your blender.
Blend with an immersion blender for 1 minute. Then add the salt and blend again.
With the motor running, slowly drizzle in ½ cup (120 ml) of the oil, keeping the stream small. Incorporate the oil by moving the blender in small up and down circles.
Add the water and blend until combined.
Slowly drizzle in the remaining ¼ cup (60 ml) of oil, continuing to run the blender.
Blend in the lemon juice.
Store in a jar in the fridge for up to 5 days.
Bubbe’s tip: In my day, we just plucked the eggs from the backyard and didn’t have to worry about it! Since you’re probably getting your eggs from the supermarket, make sure you’re buying the best quality ones you can.