Cut out the middle man and make your own mayo, this mayonnaise recipe is so simple it’s almost foolproof!

Generally speaking, I’m not big on mayo. However, as I was constructing my grilled chicken sandwich last night I made the mistake of reading the ingredients on my jar of mayonnaise. Calcium disodium EDTA. Cool, yeah I didn’t know what it was either- and I prefer not to eat ingredients I don’t recognize. Naturally, I consulted Google. Just your average food additive, which the FDA approves in moderation. Awesome. The FDA also considers pizza sauce a vegetable for school lunches. Needless to say, in walks my easy homemade mayonnaise.

So what all does this involve?

You probably already have everything you need to make this. Five ingredients, all common household fridge/pantry items. You’ll need a food processor or a really strong arm & whisk. If you’re going to do this by hand, that’s fine but make sure you’re prepared to not take a break because the mayo may separate. Your mayo will separate if you’re not patient with the process. Follow my video below, and replicate the process. I have never had this split on me.

Making mayonnaise requires raw eggs.

If this freaks you out, I advise you to use pasteurized eggs. I personally have no issue with raw eggs & you really shouldn’t either. I know you eat cookie dough all the time. According to this article, an extremely dismal amount of eggs contain salmonella. Also, I had it when I was 7 and didn’t get it from a raw egg- so I’m biased.

Okay, done with that.

What you need to make easy homemade mayonnaise:

• 1 whole egg, some recipes will use only the yolk so this may surprise you
• 1-1/2 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1 cup neutral oil, grapeseed, avocado, canola (do not use olive oil here unless you want to taste it)

The process.

Add your egg to your food processor and run on low for 20 seconds to fluff it up. Add the mustard, salt, and lemon juice. Emulsify for 30 seconds. SLOWLY pour in the oil. Like, very slowly. Once all of the oil is in the processor, the mixture will begin looking like mayo. Scrape down the sides of the bowl and run for another ten seconds to ensure all ingredients are combined. Do not over mix, if it looks like mayo, stop. You’re done.

That’s it! store in an airtight container in the fridge and enjoy on your sandwiches & recipes! My favorite use for this is in my Cast Iron Spinach Artichoke Dip.

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