Homemade Mayo

Alright look: I know mayo brings up a lot of strong feelings for people, myself included. But I'm here to say that it doesn't have to be a horrible gloppy condiment. It can actually be delish and a perfect base for dressings and dipping sauces! Let's take a look.

Here are some examples of how to use this mayo:

-as mayo

-Sriracha mayo (for salads, as a dip, as a dressing)

-as a base for dressings

-as a base for any kind of creamy dip or dressing you can think of (pesto, roasted red pepper, garlic, etc)

Let me know if you think of more uses!

Ingredients

1 egg

1 1/4 cups light olive oil

1/4 tspn mustard powder

salt

pepper

lemon juice

Steps

1. Add the egg, mustard powder, salt and pepper (to taste, but start with not a lot) and 1/4 cup of the light olive oil to your food processor.

2. With your food processor on low, start blending the ingredients. When the egg is beaten and the mixture starts to get a lil creamy (~30 seconds), ramp your food processor up to high and start slowwwwwly adding in the additional 1 cup of light olive oil.

3. Blend until you get a creamy, relatively thick mixture (see photo) and then add in just a dash of lemon juice to emulsify. Blend on low or hand mix the lemon juice in.

Notes

The olive oil must be "light" olive oil or your mayo will just taste like olive oil. Avocado oil also works well, but will give you a slight avocado oil taste.

This recipe works with a food processor and an immersion blender, but not with a nutribullet (trust me, I've tried), and probably also not in a regular blender (but I haven't tried that). If you're using an immersion blender, follow the instructions as written, but start on low with the blender at the bottom of your jar and slowly move upwards as you incorporate the olive oil.

Regular mustard can be subbed for mustard powder if needed.