Historically, saturated fat was commonly believed to be an unhealthy, artery-clogging form of fat, assumed to harm heart health.
In the ’80s and ’90s, low-fat and fat-free foods were the craze. But eliminating fat by adding sugar and chemicals never made sense to me.
It’s reassuring there is now a trend toward choosing healthy fats.
Still, saturated fat should be combined with a variety of other heart-healthy fats as part of a well-rounded diet. Personally, I choose to avoid artificial trans fats whenever possible.
But what about mayonnaise?! Thankfully, I’ve discovered a very quick, easy recipe for mayo that solves the healthy fat / no trans fat problem.
All you need is an immersion blender and a wide mouth glass container — plus a few simple staples you likely have in your pantry right now.
I’ve had my immersion blender forever. It’s my go-to for blending soups into creamy goodness. But now I use it more frequently for making up this tasty mayo.
You’ll want to use a glass container with a wide mouth that’s large enough for your immersion blender to reach (or almost reach) the bottom of the container. A wide-mouth mason jar would work.
I use these large glass containers with lids and they work perfectly.
Next, you’ll want to choose your oil wisely. I use Avocado Oil because the health benefits are amazing and it has a very light, neutral flavor.
For the lemon juice, please don’t squeeze it from a bottle! Bottled lemon juice is generally from a concentrate. Lemons are readily available and there is no substitute for lemon juice that comes straight from a lemon.
Finally, use a large organic egg that is as fresh as possible. You’ll get used to knowing how large the egg should be. If my eggs aren’t very large, I’ll use 2 small eggs and add 1/4 cup more avocado oil.
You can always use a little more or a little less oil if you would like a thinner or thicker consistency. I make this so frequently now, I can just about eyeball the oil based on the size eggs I’m using.
Please note: It is perfectly safe to consume recipes made with raw eggs. If you have a compromised immune system or would rather not use raw eggs, you can google ways to pasteurize your egg first.
- 1 cup avocado oil
- 1 large egg (organic, and as fresh as possible)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 – 1/2 teaspoon salt adjust to preference (I like Redmond Real Salt)
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Add all of the ingredients to your glass container.
Insert the immersion blender all the way to the bottom of the container, trapping the egg yolk within the blade. Next, blend on high leaving the immersion blender on the bottom for about 20-30 seconds, until the mixture starts to resemble mayonnaise. Then slowly lift it up and blend the oil into the mixture. Continue blending until the mixture has thickened to your desired consistency. The whole blending process should take about 1-2 minutes max.
Taste for flavor and add more salt or lemon juice if desired.
Store in the covered glass container in the refrigerator. It should keep fresh if refrigerated for about 2 weeks. Just check for spoilage.
You’ll never buy mayo again!
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