A fast and easy Homemade Mayonnaise Recipe that features clean ingredients that are both Paleo and Whole 30 compliant!
Set both eggs out 1 hour before making the mayonnaise to warm to room temperature - OR cover them in hot tap water for 6 minutes.
Place 1/2 cup of Avocado oil, both eggs, the mustard powder, salt, and ground black pepper in a wide mouth, 32 ounce mason jar.
Use an immersion blender to begin blending these ingredients thoroughly until it thickens and becomes white and creamy.
While the blender is still running, very slowly drizzle in the remaining 2 cups of avocado oil. I suggest doing this in small spurts until it's all gone.
Continue blending throughout this process and add the oil SLOWLY. This is what will give you super thick and creamy mayo! It may take up to 5 -7 minutes just to blend it all in.
Once the oil is blended in and the mayo is thick and creamy, add the juice of 1 lemon and stir well to incorporate.
It is absolutely VITAL that ALL of your ingredients are at room temperature for this recipe. That's the ONLY way you will get super thick and creamy mayonnaise like what you would purchase at the store.
It is also 100% necessary to add your avocado oil SLOWLY and continue blending as you add it in.
This Homemade Mayonnaise will last in the fridge for about 1 week after your eggs expire, so check the date on your egg carton, add 1 week, and write that date on your mayonnaise jar.