Condiments can wreck havoc on a healthy diet – they can be full of fats, salts, and artificial ingredients to thicken or preserve. And in lists of condiments to avoid, mayonnaise usually tops them. Commercially prepared mayo is typically made with GMO soybean oil, a heavily processed trans fat, and many varieties also include high fructose corn syrup or other forms of sugar.
Fortunately mayo doesn’t have to stay on the no-no list. An egg, olive oil, lemon juice, and a little salt. Doesn’t sound unhealthy, right? All you need is five minutes and you can whip up a batch of heart-healthy mayo that will taste better than any store-bought variety. I have tested many homemade mayo recipes using different combinations of ingredients utilizing a wide variety of kitchen appliances. All my testing has led me to the easiest mayo recipes I’m going to share with you today. Try it out and let me know how it goes!
1 egg (doesn’t have to be room temperature)
2 tbsp lemon juice
1 tsp dried mustard
½ tsp sea salt
1 ¼ cup of light-tasting olive oil (no not use extra virgin)
- Find a short jar with a mouth just wide enough for the head of an immersion blender to fit through.
- Add all the ingredients to the jar, starting with the egg and working your way down.
- Insert your immersion blender and hold it against the bottom of the jar. Turn it on and hold it to the bottom for 20-30 seconds without moving it around.
- While still running, pull the blender up slowly through the mayo.
- Mayo will keep refrigerated in the sealed jar for approximately two weeks.
* swap apple cider or balsamic vinegar for the lemon juice
* swap dijon mustard for the dry mustard
* add cracked pepper, fresh pressed garlic, or dried herbs