Easy Homemade Mayonnaise – 2 methods (preservative-free)

I wish I had known about an easy homemade mayonnaise recipe sooner. It is SO SIMPLE to make and it’s preservative-free to boot! This is wonderful for brushing on salmon prior to baking, adding to chicken or egg salad, or simply spreading on a starch-free slice of bread.

I sometimes get annoyed with recipes that only call for egg whites or egg yolks – this is one of those recipes. However, consider using the leftover egg whites for this amazing coconut cake recipe.

Ingredients

Directions:

Immersion Blender Method

1. Place egg yolks into a pint-sized wide-mouth mason jar.
2. Add apple cider vinegar, mustard, and salt. Mix.
3. Pour in oil and let it sit together for 1 minute.
4. Take a hand-held immersion blender and place it in the jar so the blender is resting on the bottom of the jar. Blend on medium-high for about 20 seconds or until the mayo starts to form. Keep blending as you gently raise the immersion blender up and down to make a creamy mayo.
5. Store refrigerated and consume within 4-5 days.

Small Blender Method

1. Place egg yolks, apple cider vinegar, mustard, salt, and ¼ cup of oil in a small blender jar. Secure lid.
2. Blend at low speed for 10-15 seconds.
3. While blending at low speed, add the remaining oil in a slow and steady stream over 30 seconds (I do this through the small opening provided by the cap on the lid).
4. Store refrigerated and consume within 4-5 days.