Easy 4 Ingredients Homemade Mayonnaise

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 drops Garlic, freshly squeezed

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 1/8 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 2 1/8 cup Avocado oil
  • 2 1/8 tsp Salt

Found on valyastasteofhome.com

Description

Ingredients

• 1 large – egg
• 1 tsp. (5 ml) – salt
• 1 tbsp. (15 ml) – freshly squeezed lemon juice
• 1 cup (250 ml) – avocado oil
• 2 drops of freshly squeezed garlic juice (optional, but my preference)

Directions

• When I make homemade mayonnaise I triple the portion so I don’t have to make it again in a week. You can make as many portions at a time as you need for your family size. Add egg (I always use cold eggs), salt, freshly squeezed lemon and garlic juice into the food processor bowl.
• Pulse on high for 30 seconds.
• Slowly drip avocado oil through the opening of the food processor lid and pulse again for a minute and a half. Turn the food processor off, scrape down the sides of the bowl and lid with a spatula and beat for 30 more seconds.
• The mayonnaise consistency should be very thick and not fall off the spoon easily without a good shake. Refrigerate it for at least 4 hours before use so all the flavors have time to incorporate. The mayonnaise will thicken even more. Store in glass jars with closed lids for up to 3 weeks. (I didnt get a chance to store it longer than that as it goes quickly. I usually make fresh mayonnaise about every 2 weeks.)
• Enjoy!