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Homemade Mayonnaise

Prep Time 5 minutes
Servings 2 Cups

Ingredients

  • 2 pasteurized eggs*
  • 1/4 teaspoon sea salt
  • 2 teaspoons mustard recommended brand: Eden Organic Brown Mustard
  • 2 Tablespoons raw apple cider vinegar
  • 2 cups olive or avocado oil

Instructions

  1. In a dry blender, add the eggs, sea salt, mustard, and apple cider vinegar. Set to the lowest speed (this is very important).  While blending on low, gradually drizzle in the oil.  When most of the oil has been added, slowly work up to a higher speed.  The mayonnaise should start to get thick and that's when you know it's done.

  2. Store in a glass container with a tight fitting lid and keep in the fridge for up to two weeks.

Recipe Notes

*If you cannot find pasteurized eggs, here is how to make them at home:

Use fresh, room temperature eggs. If stored in the refrigerator, remove eggs from refrigerator and leave out until they reach room temperature. Place eggs in a small to medium size saucepan filled with cool water. The water should cover the eggs by 1 inch, and the eggs should not be stacked on top of each other.

Place a digital thermometer in the water, hooking it on the lip of the saucepan. This is important for water temperature accuracy! Place the saucepan over medium heat and slowly bring the water to 140 degrees F.

If using large eggs, keep the eggs at this temperature for 3 minutes before removing from water with a slotted spoon. If using extra large eggs, keep them in the water for 5 minutes before removing them. Do not let the water temperature reach above 142 degrees F.

Run the eggs under cold water or give them an ice bath until they return to room temperature. Use eggs right away or store in the fridge for up to 1 week.