1 tbls fresh lemon juice
1 egg
1 tbls dijon mustard
1 tbls water
1 tsp herb salt or Himalayan
crushed garlic
1 cup light olive oil


Put all the ingredients into a mason jar. Insert the stick blender. Don’t move the blender until the mayo starts to emulsify.  Continue blending by moving the stick blender until your mayo is done. About two minutes. If the mayonnaise is too thick stir in a little water. Store in a glass bottle in the fridge.


The olive oil has to be a light one or you will end up with a bitter mayonnaise.

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