You got one egg? You got yourself 1 cup of homemade, one-minute mayo that you can spread on everything.
Homemade mayo tastes so much better than store-bought, and it really does only take a minute to make. We all buy the store bought mayo-like dressings is because of their shelf life. The last thing I need is more condiments to add to my collection. We don’t go through a lot of mayonnaise in our house, so I use this recipe when needed. Reminder, mayonnaise is also a base for like, 50 000 other sauces and dips, so make sure to try some of my suggested flavor variations
- 1 egg
- 2 tsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- Pepper to taste
- 1 cup neutral flavored oil such as grapeseed
Zero Waste Tip
- Eggs can last up to 1 month past their BBD. The age-old crack and smell test is probably your best bet when it comes to knowing for sure. If you are looking to hard boil, you can do the sink or swim test. Place whole egg in water and if it
- Place the egg, vinegar, mustard, salt and pepper into a food processor or blender. Pulse a few times to combine.
- While blender or food processor is running, slowly add the oil in a steady stream and count to 30seconds, or until oil is completely emulsified and you have a thick creamy mayo.
- Taste and adjust seasoning if necessary.