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  • Annie Dahlin

Homemade Mayonnaise

One of the things I discovered this year was homemade mayo and I can't believe I haven't made it sooner. It's so easy and you control the ingredients. I will never go back to store bought. The only downside is it only keeps in the fridge for a week. You can definitely half the recipe if you need a smaller amount.


2 eggs (preferably homegrown fresh eggs)

1 tsp salt

Juice of one small lemon

1/2 tsp distilled vinegar

1 cup Avacado oil

Put the first 4 ingredients into a large wide mouth mason jar and blend together with an immersion blender. Slowly add the oil while blending until you get a nice thick, mayo consistency. Will keep in the fridge for one week.


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