Red Meat Allergy Friendly Whole30 Homemade Mayo
Total time5 min
Prep time5 min
Cook time0 min
5.0(18)
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Learn more →Ingredients
16 servings
- 1 pasteurized egg, at room temperature
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp dry mustard
- ¼ tsp fine sea salt
- 1 cup light olive oil
Instructions
- 1
Add the pasteurized egg, lemon juice, apple cider vinegar, dry mustard, and salt to a wide-mouth jar or tall blending cup. Pour the light olive oil on top — do not stir.
- 2
Place the immersion blender head all the way to the bottom of the jar, pressing it flat against the base. Blend on high without moving the blender for 10–15 seconds, until a thick, white emulsion forms at the bottom.
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