Breastfeeding Friendly Homemade Mayonnaise
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp fine salt
- 1 cup neutral oil (such as avocado oil or light olive oil)
- 1 tsp white wine vinegar
- pinch of white pepper (optional)
Instructions
- 1
Combine the pasteurized egg yolks, lemon juice, Dijon mustard, and salt in the bottom of a tall narrow jar or the bowl of a food processor. If using an immersion blender, place the blender head all the way at the bottom of the jar before turning it on.
- 2
Pour all of the oil on top of the yolk mixture. Hold the immersion blender still at the bottom of the jar and blend on high for about 20 seconds, until a thick, pale emulsion forms at the base. Then slowly tilt and lift the blender upward through the oil, continuing to blend until the mixture is fully emulsified, thick, and creamy throughout. Alternatively, with a food processor running, drizzle the oil in a very thin, steady stream through the feed tube over 2–3 minutes until the mixture is thick and holds its shape.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!