Mayonnaise – Make your own Clean version in 5 Minutes

Prep Time: 5 minutes / Makes: 1 cup


1 Large Organic Egg
Dash Cayenne Pepper
1/2 tsp. Dry Mustard
1/4 tsp. Sea Salt
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Apple Cider Vinegar
1 c. Extra Virgin Olive Oil


  1. Combine the egg, cayenne, mustard, salt, lemon juice, vinegar, and 1/4 c. oil in the container of a blender or food processor. With the machine running at medium speed, add the remaining oil SLOWLY in a thin, constant, steady stream.
  2. After you’ve added about half the oil, the mixture should start to thicken. Once all the oil has been incorporated, shut off the machine and transfer mayonnaise to a small jar.
  3. Store refrigerated for up to 14 days.NotesDouble the recipe if you use a lot of mayo. Can be used in my Caesar Dressing recipe. I don’t have air conditioning and I’ve noticed that when it’s hot outside, slightly less oil is needed ~2 Tbsp less, or mayonnaise is less stiff.

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