My Best Mayonnaise
Finding a tasty and healthier substitute for mayonnaise has never been easier with this recipe!
Servings: 16
Calories: 124.5kcal
Equipment
- 1 Pint Wide-mouth Canning Jar
- Immersion stick blender
Ingredients
- 1 Cup Light-tasting olive oil (Not virgin or extra-virgin)
- 1 Large egg
- 1/2 Tsp Sea Salt
- 1 Tsp Sweetener
- 2 Tbsp Apple-cider vinegar
Instructions
- Using a 1 pint-sized wide-mouth mason jar, add all ingredients. Allow the egg to sink to the bottom of the jar.
- Place your immersion stick blender into the wide-mouth mason jar. The bottom of your blender should cover the egg.
- Turn on the blender. The ingredients will begin turning white as it thickens into a wonderful mayonnaise.
- As it thickens, carefully raise your blender to reach the olive oil near the top so as to completely emulsify and finish your mayonnaise. Turn off your immersion stick blender.
- This entire blending process takes 30 seconds - tops!Remove the immersion blender and carefully scrape the mayonnaise off the blender into the jar. I use a spatula.
- Place a jar lid on your mason jar and refrigerate. (Oh - don't forget to taste!)
Notes
This yields a little more than 1 cup of mayonnaise.
Use your mayonnaise as you would any other mayonnaise - in salads, on your ham sandwich, in your salad dressings...
This recipe is more than easy...
It will keep for 1 week refrigerated, although I have used and kept it longer with no problem.
Nutrition
Serving: 1Tbsp | Calories: 124.5kcal | Fat: 14.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 11.6mg | Sodium: 4.4mg | Potassium: 5.7mg