1 cup light-tasting olive oil or avocado oil

1 egg at room temperature

1 teaspoon water

1/2 lemon juiced

1/2 teaspoon Himalayan Pink salt

Pour in light-tasting olive oil or avocado oil in a blender or a tall cup is using n immersion blender

Add egg to the oil.

Add water to the mixture.

Let all of the ingredients settle for 1 minute.

Blend for 30-45 seconds

Stir in the salt and gently fold in the lemon juice.

Store in an airtight container

Refrigerate and consume within 12 days

You can use an immersion blender or a regular blender for this recipe.

Home Made Mayonnaise

Reader Interactions