• Peggy BSN RN CWS

Peg’s Recipe of the Month

I love to cook, but I confess, I hate long complicated recipes that requires too many ingredients or steps. (I steer clear of those).

If you’ve never made your own mayo … You gotta try it! REALLY - It only takes a minute. I use my emersion blender - but a regular blender or food processor works too.

Easy & Yummy Homemade Mayonnaise

1 Fresh Large Egg (room temperature)

1/4 tsp Sea Salt

1/2 tsp Dijon Mustard (you can use regular mustard)

1 1/4 cup Extra light Olive Oil (Grapeseed oil, or Avocado oil)

2 Tbsp Lemon Juice (room temperature)

Break the egg into a wide mouth jar, add the salt, mustard, oil, and lemon juice.

Plunge the emersion blender to the bottom (don’t be tempted to lift it), and blend until the mayo is formed (about 20 seconds!) EASY PEASY!!

The recipe only makes a small batch, but there’s nothing better than fresh homemade Mayo. Double or triple the recipe if you need more. Store in the fridge for up to a week.

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