Make the creamiest homemade mayo in under two minutes! Skip the sketchy ingredients in store-bought mayonnaise and whip up a batch today. Conventional, Keto and Whole30/Paleo options are included in the recipe.
Whatever method you are using (food processor, bowl and whisk, or the immersion blender), blend the egg yolks and egg together for 45 seconds.
While the food processor/immersion blender is running, add the lemon juice (or ACV), salt, and dijon. Blend.
Slowly add the oil in a steady stream. Keep blending until it looks like, um, mayo. Carefully read the recipe notes for options for the next steps.
If you are using a food processor, most will come with a little plastic insert for the lid that has a small hole in it. That is designed to slowly add the oil in while making homemade mayonnaise. Use this insert to make the process even easier.
If you are using an immersion blender you can add ALL the ingredients together at once in the mason jar. Position your stick blender at the bottom of the jar and blend moving the blender up and down until everything is blended. I prefer to add things in shifts because I think it keeps the mixture from "breaking" at a later time i.e., the oil and eggs separating.
Store in the fridge in a container with a lid. It will last seven days. After that, the freaky chick from The Ring (which Troy worked on!) will climb out of the jar. Don't let that happen.
If you are not following a Whole30/Paleo diet, adding 2-3 tbsp of whey to the finished product will create a homemade mayo that will last at least a month.
What is whey you may ask? It's the watery liquid that comes off of yogurt that everyone shuns and dumps into the sink. Try making your own yogurt sometime. I mean, you're willing to make mayo; why not yogurt too?
Mix the whey into the finished product and leave the covered container at room temperature for 7 hours. Yeah I know, that sounds freaky, but it's not actually that scary. It's called lacto fermenting and smarter people than me have found that the whey creates an explosion of good bacteria that is good for you and prevents your food from spoiling.