Description
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don’t worry if you don’t have one–I’ve included instructions to make it without it in the note section of this recipe. You’ll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Ingredients
- 2 eggs, room temperature
- 1 cup extra-virgin olive oil
- 1 cup canola oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon dry mustard
- ¼ teaspoon salt
Instructions
- Pour eggs
- olive oil
- canola oil
- lemon juice
- white wine vinegar
- dry mustard
- and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend
- starting at high speed until combined
- about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified
- about 1 minute.
- Place a lid on the jar and refrigerate until use
- for up to two weeks.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 32