Homemade Mayo

What would a tuna salad sandwich or potato salad be without the mayo? While it sometimes gets a bad rap because it’s calorically dense, homemade mayo uses only high-quality, real food ingredients like eggs, oil, and vinegar. If you don’t have avocado oil, feel free to use whatever oil you have on hand like canola or grapeseed. Just be sure to use pasteurized eggs in this recipe since the eggs are raw.

Ingredients

2 Eggs, whole large
1 tbsp Dijon Mustard
¹/₂ tsp Sea Salt
2 tbsp Vinegar, white wine
1 tbsp Lemon Juice
2 cup Avocado Oil

Directions

On LOW, blend the egg yolks, mustard, and salt.

Keeping the blender on the LOW setting, add the vinegar, lemon juice, egg whites through the center cap.

Once the egg mixture is well blended, slowly drizzle in the avocado oil, ¼ of a cup at a time. Once the mixture begins to thicken and emulsify, slowly drizzle in the remaining oil.

Enjoy!

See Nutrition Info

Nutritional information

Recipe: Homemade Mayo

Serving in this recipe: 40

Calories: 110
Total Fat: 12 g	17.1%
Saturated Fat: 1.5 g	6.7%
Cholesterol: 9.3 mg	3.1%
Sodium: 42 mg	1.8%
Total Carbs: 0 g	0%
Dietary Fiber: 0 g	0%
Sugar: 0 g
Protein: 0 g	0.6%
Vitamin A: 0.3%	Vitamin C: 0.2%
Calcium: 0.1%	Iron: 0.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.