Submitted by: Chanel
Prep Time: 10 Minutes
Cook Time: 0 Seconds
This mayo is simple, easy to make and perfectly delicious - better than store-bought. Tastes as good or better than Hellmann's. I use Walnut Oil or Light Olive Oil as I find EVOO too olivey tasting. 1 Tablespoon = 1 Serving
Put all the ingredients, except 1/4 cup of the oil, in a wide mouth 16 fl.oz. glass jar and blend with an Immersion Stick Blender. Slowly add the other 1/4 cup oil until it is the proper consistency. VOILA - Mayonnaise. No cleanup, just put the lid on and refrigerate. Use for salads, deviled eggs, coleslaw dressing, etc. If desired, Apple Cider Vinegar or lemon juice can be substituted for the Rice Vinegar. If you don’t have a stick blender you can blend in a blender, food processor or with a hand whisk.
Walnut Oil is a healthy monounsaturated fat and a good source of Omega 3's. Walnut Oil must never be heated and must be refrigerated after opening. *You can substitute light olive oil for walnut oil if you can't find walnut oil or would just prefer to use olive oil.
*NOTE: The egg must be room temperature. Do not use an egg fresh out of the refrigerator in this recipe.
*1/2 teaspoon of whey from Greek yogurt will make this inhospitable to salmonella.