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.