PREP TIME: 2 minutes
MAKES 16 servings (1 tablespoon per serving)
This recipe takes less than two minutes to prepare and requires virtually no cooking skills. If you find yourself short on mayonnaise and are looking to avoid store-bought mayo made with canola or soybean oil, then this is the recipe for you.
Simply place all ingredients into a large mug and use an immersion blender to whip the mixture into a smooth creamy mayonnaise in a matter of seconds. This mayonnaise can be made with your favorite healthy oil. We recommend a mild-tasting oil such as avocado oil, macadamia oil (though this one is expensive!), or light olive oil. You should avoid using extra-virgin olive oil—it will give the mayonnaise a strong flavor.
1 large whole egg (see Tip)
½ teaspoon fine sea salt
½ teaspoon ground mustard
2 tablespoons fresh lemon juice or white wine vinegar
1 cup (240 ml) avocado oil, macadamia oil, or light olive oil
- Place all ingredients into a large mug or widemouthed mason jar, big enough for an immersion blender to do its work. (The blender needs to be able to reach all the way to the bottom of the mug.)
- Place the immersion blender into the mug and pulse while moving the blender up and down. Within seconds you’ll have a smooth, creamy mayonnaise.
- Remove the mayonnaise from the mug and store in an airtight container in the refrigerator for up to 1 week.
CHEF’S TIP
image The fresher the egg here, the better. Fresh eggs—one week old at most—have superior binding properties and help to ensure the mayonnaise emulsifies.
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