Mom’s Homemade Mayo (dairy free, gluten free)
Makes 1 cup
Mayonnaise gets a bad rap, but after seeing and tasting my mom’s lighter homemade version I think it’s deserves a chance! Especially when you want to make a chicken salad sandwich or even your own spicy mayo (just adding Sriracha!).
1 whole egg
1 Tbsp Dijon mustard
1 Tbsp white wine vinegar
1 cup neutral flavored oil (grapeseed, safflower, canola, etc)
Sea salt, to taste (optional)
Lemon juice, to taste (optional)
Add egg, mustard, and vinegar to a food processor and blend for 20 seconds. Scrape the bowl and start blending again. Slooooowly add the first 1/4 cup of the oil, just a few drops at a time. The mixture will thicken. Then you can pour in the rest of the oil in a thin stream. Scrape the bowl again and mix one last time. Add salt and lemon juice to taste if desired.