1Tablespoonvinegar(apple cider, malt or white wine)
½teaspoonsalt(plus more to taste)
1cupoil(avocado, canola, grapeseed, sunflower)
Instructions
Add all ingredients in the order listed into a jar with a wide enough mouth to fit your stick mixer (immersion blender)
Keeping the blender off, put it right to the bottom of the jar. Turn on the blender and leave it sitting on the bottom of the jar until the liquid in the jar starts to look like mayo.
Very slowly with the blender still running, bring it up through the ingredients until you get to the top. The mayo will continue to thicken.
Once the blender reaches the top and all the oil is mixed in, you are done! Turn the blender off, taste the may and season it to taste.
Mayo will store in the fridge for up to 1 week.
Nutrition Facts
How to Make Homemade Mayonnaise
Amount per Serving
Calories
270
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3
g
19
%
Cholesterol
163
mg
54
%
Sodium
1339
mg
58
%
Potassium
60
mg
2
%
Protein
5
g
10
%
Vitamin A
240
IU
5
%
Calcium
25
mg
3
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.