This recipe will literally only take a few minutes to make. Taste the difference between homemade and store bought mayo!
Only three ingredients:
- one whole egg and one egg yolk (at room temperature)
- 2 T freshly squeezed lemon juice
- 1 1/2 cups canola oil
Using an immersion blender, mix the eggs and lemon juice. Slowly add the canola oil in a slow stream and mix until you reach a thick consistency.
Store in a glass jar for up to two weeks in the fridge.
Meal ideas: Tuna fish, potato salad, salad dressings: honey mustard or ranch, wasabi mayo (add wasabi powder to your desired taste and mix together), egg salad…
Filed under: Recipes (A), Recipes (AB), Recipes (O), Type A, Type AB, Type O Tagged: | gluten free, healthy, Homemade mayo
[...] Filed under: Recipes (A), Recipes (AB), Recipes (O), Type A, Type AB, Type O | Tagged: ahi, Homemade Tuna, tuna fish, yellowtail « Homemade Mayo (A, AB and O) [...]
[...] T mayo–click here for the recipe (you don’t want to OD on the mayo in order to follow the 80/20 rule: 80 percent eggs and 20 [...]
This sounds great. I will be making this this weekend and reporting back. Thanks for the recipe! (it will be in the tuna recipe you included in your newsletter!)
You are welcome! Isn’t it so nice to have fresh stuff??