Creamy, tangy, and made from scratch in just minutes!
🧂 Ingredients:
3 eggs
1 teaspoon mustard (Dijon or yellow)
½ teaspoon salt
1 tablespoon vinegar (white or apple cider)
About 1 cup mild oil (such as avocado, grapeseed, or light olive oil)
👩🍳 Instructions:
In a blender or food processor, combine the eggs, mustard, salt, and vinegar.
Blend on high speed until the mixture becomes pale and steamy-looking—about 2–3 minutes. This helps begin the emulsification.
Reduce to medium-low speed, then slowly drizzle in the oil in a thin, steady stream. Be patient—this step is key to achieving thick, creamy mayo.
Keep blending until the mixture thickens and the center fills in—you’ll know it’s ready when you can no longer see the blades.
Transfer to a clean jar or container and refrigerate. The mayo will continue to thicken as it chills.
🍴 Notes:
Makes about 1¼ to 1½ cups.
Lasts up to 1 week in the fridge.
For extra tang, add a squeeze of lemon juice