I love good mayonnaise. And one of the best things about mayonnaise is a little bit can go a long way. Soggy tuna or egg salad is just nasty, in my humble opinion, plus it’s not good to overdo the fat content in your diet. This is true even if you’re using a healthy fat like olive or avocado oil to make your mayo.

And let’s acknowledge right now that some of us should just skip the mayo. If you have trouble digesting fat because you’re missing your gall bladder, or need supplemental fat-specific enzymes, it’s wise to minimize this food group.

For those of us who can safely indulge in this delicious sauce, it’s an excellent addition to your kitchen repertoire. I love a little dollop on plain steamed vegetables, and it’s a traditional condiment with certain types of fish. Try a mustard-heavy version on salmon!

You’ll be amazed at how good this fast and easy home-made mayonnaise is.

You will need a clean glass jar with a lid, and an immersion blender.

  1. Put ingredients in the jar in this order:
  2. 1 egg (at room temperature)
  3. 1 tsp prepared Dijon mustard
  4. 1 tsp rice wine vinegar or other mild white vinegar
  5. 1/2 tsp salt
  6. 1/2 tsp dill weed (optional, but delicious; curry powder is another option)
  7. 1 cup light olive oil or avocado oil

Lower your immersion blender to the bottom of the jar and turn on low. Keep it at the bottom of the jar until you see the opaque thickening that signals mayo-in-the-making. Then slowly raise the blender until all the ingredients are fully emulsified. Taste and add a smidge more salt if desired.

This will be slightly thinner than you may be used to. Store in the refrigerator and use within one week. Enjoy!

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