prep time: 5 minutes
•
yield: 1½ cups (about 1 tablespoon per serving)
prep time: 5 minutes
•
yield: 1½ cups (about 1 tablespoon per serving)
Homemade mayonnaise has a milder and more neutral flavor than store-bought mayo—plus, it’s so much healthier! You can personalize this basic mayo to your taste by adding finely chopped or roasted garlic or your favorite herb.
2 large egg yolks
2 teaspoons lemon juice
1 cup MCT oil or other neutral-flavored oil, such as macadamia nut or avocado oil
1 tablespoon Dijon mustard
½ teaspoon fine sea salt
special equipment:
Immersion blender
nut-free option:
Don’t use a nut-based oil
Place the ingredients in the order listed in a wide-mouth, pint-sized mason jar. Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly move it to the top of the jar. Be patient! It should take you about a minute to reach the top. Moving the blender slowly is the key to getting the mayonnaise to emulsify. Voilà! Simple mayo! Store in the fridge for up to 5 days.
variation: Copycat Baconnaise.
Replace the MCT oil with melted, but not hot, bacon fat and omit the ½ teaspoon salt. Taste the mayo and add salt if needed (it may be salty enough from the bacon fat).
