Easy Homemade Mayo
Use this in place of store-bought mayonnaise in egg, salmon, chicken salads, or any recipe calling for mayonnaise.
- 1 egg large or extra-large
- 2 tsp lemon juice
- 1/2 tsp sea salt
- 1 tsp dijon mustard
- 1 clove garlic
- 1 cup light tasting olive or avocado oil
Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).
With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.
Now you can do a slow drizzle. Stop pouring every once in a while to check that the oil gets fully incorporated.
Store leftovers in a covered container in the fridge for up to 1-2 weeks. Serve & enjoy!