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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.
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.
Recipe: Homemade Mayo
Serving in this recipe: 40
|Total Fat: 11.1 g||17.1%|
|Saturated Fat: 1.3 g||6.7%|
|Cholesterol: 9.3 mg||3.1%|
|Sodium: 42 mg||1.8%|
|Total Carbs: 0.1 g||0%|
|Dietary Fiber: 0 g||0%|
|Sugar: 0 g|
|Protein: 0.3 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.
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