Easy Mayo!

Did I say easy?

That's actually an understatement. This homemade mayo takes 5 minutes to make and keeps for up to 4 weeks so long as you store in a clean, airtight container and use clean utensils when dipping into it! 

What you need

• 1 egg at room temperature
• 1.5 tbs lemon juice
• 1 cup olive oil

What to do

1. Add egg and lemon juice to a food processor or immersion blender reservoir. 
2. Switch on and blend until frothy.
3. Add oil in a SLOW, thin, steady stream. 
4. Place in an airtight container and refrigerate for several hours before using. This recipe makes 18oz so make sure your container is large enough. Refrigeration allows it to cool and set. 

I use this to make egg salad, tuna salad, as a spread on my lettuce leaf sandwiches or portobello bun burgers, etc. You can even add things like mustard, Sriracha, honey, or spices to it for various flavored spreads! Have fun! :)