Homemade Mayo from Scratch

Have you ever taken a look at all of the ingredients on the back of the mayonnaise jar?! There are way too many ingredients, not to mention some things that you cannot even pronounce. When looking into making homemade mayo once our chickens started laying fresh eggs daily! I wanted to be able to make a healthy mayo from scratch without all of those questionable ingredients. After experimenting with many different recipes and ingredients, I wanted to share our favorite homemade mayo recipe from scratch! This tangy mayo is perfect for sandwiches, homemade chicken salad, homemade baja sauce, and more!

Ingredients:

• 1 egg
• 1 cup of oil (vegetable, canola, or light olive oil)
• 1/2 teaspoon of salt
• 1/2 teaspoon of sugar (optional)
• 1 teaspoon of lemon juice
• 1 teaspoon of white vinegar

Instructions for homemade mayo from scratch:

1. Crack the egg into a tall, narrow container that can fit the head of your immersion blender.
2. Add the salt, sugar (if desired), lemon juice, and white vinegar to the container.
3. Pour the oil on top of the other ingredients.
4. Let the ingredients settle for a moment to separate and create distinct layers.
5. Insert the head of the immersion blender into the container, making sure it touches the bottom.
6. Turn on the immersion blender at the lowest speed setting and hold it at the bottom of the container for a few seconds until you see the mixture at the bottom start to emulsify.
7. Very slowly and gradually, start lifting the blender upward while keeping it running. This allows the oil to emulsify with the other ingredients.
8. As you continue blending, you will notice the mixture thickening and turning into mayonnaise. Make sure to lift the blender up and down to incorporate all the oil.
9. Continue blending until you achieve the desired consistency of mayonnaise. You can adjust the taste by adding more salt, sugar, lemon juice, or vinegar if needed.
10. Once the mayonnaise is ready, turn off the blender and remove it from the container.
11. Transfer the homemade mayonnaise to a jar or airtight container and refrigerate it. It can be stored for up to a week.

Note: It's important to use fresh eggs and practice good food safety measures when making homemade mayonnaise, as raw eggs can carry a risk of salmonella. Avoid consuming if you have a weakened immune system or are pregnant.

At last, there you have your homemade mayo from scratch! Feel free to make this recipe your own, add or subtract whatever ingredients that make your taste buds sing!

Much love and many blessings!