Milly’s Classic Homemade Mayonnaise
This quick, simple recipe blends real-food ingredients into creamy perfection in just minutes. Dry mustard and paprika add a subtle yet distinct flavor, setting it apart from anything you’ll find in a bottle. Use it as a base for salad dressings, sauces, or as a spread—and feel good knowing it’s made with healthy fats instead of industrial seed oils.
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Ingredients
- 1 large egg
- 2 tablespoons raw apple cider vinegar
- 1/4 teaspoon sea salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon white pepper
- 1 cup olive oil or avocado oil
Instructions
- Put the egg, vinegar, salt, mustard, paprika, and pepper in a food processor or blender. Mix well.
- Very slowly stream the oil into the processor or blender while continuing to blend. Don’t rush this step or your mayonnaise will not thicken.
- Spoon Milly’s Mayonnaise into a clean, airtight jar or container and refrigerate immediately. Use within 1 week for best quality and safety. Always handle with clean utensils and keep tightly covered. Since this recipe contains fresh egg, do not store at room temperature or freeze. Stir before each use as natural separation may occur.