Homemade Mayo
This is hands down the easiest, thickest mayonnaise recipe ever! Everything you love about store-bought mayo, but with the added benefit of controlling the quality of the ingredients.
Course: Condiments
Keyword: Whole30
Servings: 2 cups
- 2 eggs
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 1/4 cups light tasting olive oil
Add eggs to the blending cup.
Add lemon juice, salt, mustard powder, garlic, pepper to the same container.
Slowly pour olive oil into the same container.
Put the immersion blender to the bottom of the container, taking care to ensure the eggs are in the base on the immersion blender.
Turn on and slowly pull up until combined.
It's recommended to use room-temperature eggs. I rarely do and never have an issue.
Adjust the seasoning to taste. I tend to add more seasoning to punch up the flavor.
Refrigerate for at least 30 minutes, it will thicken as it cools.
If you want to make it extra fancy, use white pepper. You'll avoid having black flecks your mayo.