This is such an easy way to make mayonnaise – using a cheap immersion blender and jug. Make it this way and it won’t split! One of the secrets is to make sure the immersion blender fits snuggly into the jug and make sure the eggs are at room temperature before using. I love using omega rich oils as well as olive oil. Either use a omega blend oil or a light flaxseed oil. Macadamia nut oil which is rich in monounsaturated fats is another delicious option or why not try a combination of olive oil and avocado oil too. This is the basic recipe but for additional flavour you could add some garlic or even wasabi for a spicy Asian kick. Watch my recipe showing you how easy it is to make
Difficulty – Easy
Time – 2 minutes
Makes 1 cupful
What’s good about it?
Making your own mayonnaise is so much healthier than buying shop bought versions. Eggs are a good source of inexpensive, high quality protein plus vitamin A for immune function and skin health and energising B vitamins plus selenium for immune function.
- Place the egg yolks into the jug. Add the lemon juice, mustard and oil.
- Insert the stick blender into the jug and switch on.
- After 30 seconds the mayonnaise should start to thicken. Continue for a further minute or until the mayonnaise has thickened to you liking. Season if wish with a little sea salt and black pepper.
- Store in the fridge until needed. This will keep for 2-3 days.
2 egg yolks
1-2tbsp lemon juice
1/2 tsp Dijon mustard
100-150ml Extra virgin olive oil, omega blend oil or macadamia nut oil
Sea salt and black pepper