A standard mayonnaise recipe with 1 tablespoon of whey added–instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.
- 1 egg + 1 egg yolk (room temperature)
- 2 teaspoons apple cider or white vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon whey (drained from plain yogurt)
- Pinch of sea salt
- 1 cup avocado oil
- Dash of cayenne (red pepper)
- Combine first five ingredients in a food processor bowl, a blender, or a medium mixing bowl. Blend well.
- Drip or barely trickle 1 cup of avocado oil into egg mixture with machine on or while you whisk vigorously by hand.
- Add a dash of cayenne.
- Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.
This mayonnaise will stay fresh for about a month when refrigerated.
One of the reasons I like to make my own mayonnaise is so I can use one of my favorite foods, avocado oil. You can substitute vegetable oil or grapeseed oil. I don’t personally care for olive oil in my mayonnaise. Namely, because the flavor is too strong.
- Serving Size: 1 tablespoon
- Calories: 104 kcal
- Sugar: .1 g
- Fat: 11.4 g
- Carbohydrates: .1 g
- Fiber: 0
- Protein: .5 g
Keywords: mayonnaise, do-it-yourself mayonnaise, how to make mayonnaise, whey, yogurt whey