I’m not sure if there is a more debated-about condiment.
Ketchup, maybe?I’m not entirely sure. But I do know there are a lot of opinions surrounding mayonnaise in this world.
Hellman’s or Miracle Whip? Utterly disgusting or completely delicious?Our personal stance? Give us allll the mayo. We use it in chicken salad, my go-to homemade salad dressing, on sandwiches and wraps, in aioli, on fries…
And of course, we have expensive taste. #guilty.
We’re mayo purists. Keep it simple. Use the good ingredients. Enjoy often.
Which is why, a few years back, I started making it homemade. Do you know how expensive good quality avocado oil mayo is? It’s a bit ridiculous, if you ask me. But I was still shelling it out, because we do have a couple brands we love– and we do love to have them on hand in a pinch- but homemade is SO freaking easy, you guys. Four ingredients, five minutes, done and done. You need to try it!Print
1 fresh egg
1 tbsp apple cider vinegar or lemon juice
1/4–1/2 tsp sea salt
~ 1 cup avocado oil
1. Crack egg into a separate bowl to ensure there are no leftover shells.
2. Combine egg, vinegar or lemon juice and sea salt (start with 1/4 tsp). Pulse until combined.
3. Starting with ONE drop at a time, blend on high until oil begins to emulsify (combine with egg, vinegar and salt). After about 10 drops, motor still running, increase to a thin stream.
4. Continue to stream in oil until mayonnaise is thick and creamy. Season to taste by pulsing in extra salt. Enjoy!