Homemade Mayonnaise

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My recipes are grain free, refined sugar free and most are dairy free. I can’t eat mayonnaise off the shelf because they either use sugar or an oil that I don’t want to eat. This is my mayo. It makes about 1 cup. I use it to make salad dressings, ranch dip, or on sandwiches. I have been making this mayo for over 7 months. It tastes so much better than store bought and is easier to make than you would think. My family still eats store-bought salad dressing, therefore, I don’t make a large amount of mayo to store in my fridge. Lasts in the fridge for about 3 weeks. Below I give directions on what to do if while making the mayonnaise breaks.

Nutritional Facts are based on 1 Tablespoon per serving.

2 egg yolks

1 teaspoon white wine vinegar

1 1/2 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

3/4 cup avocado oil

Directions

Combine yolks, and all other ingredients except for the oil. Mix in a food processor until blended. Next add oil very slowly a few drops at a time for 1 minute. Gradually add about half of the oil in a very slow stream while holding down the blend button. Then slowly add remaining oil. Mix until thick. Place mayo in a container and refrigerate for 1 month.

Hack: If the mayo breaks and does not get thick. Remove broken mayo and start again from the beginning. But instead of adding oil add in the broken mayo. Remove thickened mayo and refrigerate.