Blender Homemade Mayonnaise

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that whips well.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds depth while yellow is more common.

Separate the yolk from the egg white, demonstrating the difference between conventional and pastured eggs.

Place the egg yolk into a cuisinart blender.

Add 1.5 teaspoons of white wine vinegar to the blender.

Squeeze in the juice of half a lemon (about 1 teaspoon).

Add 0.25 to 0.5 teaspoons of dijon mustard to the mixture.

Sprinkle in 0.5 teaspoons of pink himalayan sea salt.

Blend the mixture on high to start emulsifying.

Slowly drizzle in avocado oil through the top of the blender while blending, starting with a tiny amount and increasing as it thickens.

Observe the color change of the mayonnaise from yellow to pale as it thickens.

Once the desired consistency is reached, stop blending and check the thickness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens