Here’s in my recipe for Homemade Mayo, adapted from the Better Homes & Gardens, New Cook Book ©1981. It’s taste really good, and doesn’t have any crap in it. I like Hellmann’s Mayo and this recipe comes pretty close to it.
If you are looking to avoid vegetable oils (Corn, Rapeseed aka Canola, Cottonseed, Soy, Sunflower, Safflower, Grapeseed, Rice bran) use Extra-Light Tasting Olive Oil. Your Mayo won’t taste like olive oil, really.
Mayonnaise Recipe
Use a blender to slowly blend all of the ingredient, in 4 stages.
1) Add to your blender, then pulse until blended:
- 1 egg
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
2) Slowly blend in
- 1/2 cup Extra-Light Tasting Olive Oil
3) Stop, add, then blend
- 1 tablespoon lemon juice
4) Slowly blend in
- 2 tablespoons water
- 1/2 cup Extra-Light Tasting Olive Oil
Transfer to a jar and label with the expiration date. It’s good in the fridge for 30 days.
