Ahh Paris… 

The Farmer & I recently returned from a week abroad & I don’t know what it is, but there is just something about Europe that gets your creative juices flowing again! 

While I was feeling European & “fancy” I decided to whip up a batch of my homemade mayonnaise – which is just to die for!

I first got into making my own mayonnaise during my first Whole30 this past winter & I’ve never looked back. The flavor is just lovely & knowing exactly what’s in there makes me feel so much less naughty when indulging with it- don’t worry you’ll still feel a bit naughty here 😉 

Here’s what you’ll need: 

2 Cups Light Oil *

2 Whole Eggs 

1 TBSP Apple Cider Vinegar 

2 TSP Dijon Mustard **

1 Pinch of Salt 

*My favorite oils to use here are either Grapeseed or Avocado – you could use Olive Oil but I’d recommend against EVOO since the flavor profile might be a bit overpowering here.

**If you’re making this for your Whole30 meal prep; make sure you utilize a mustard that is “approved” – Dijon is NOT, but there are several options that are!

Now this listing will whip up what I’ve come to refer to a “full portion” of this recipe & what I’d recommend if more than just you will be slathering on this goodness. If your farmer isn’t the biggest fan of mayo (his loss!) then you might want to cut this recipe in half since without preservatives this stuff won’t actually last forever… unlike your “Miracle Whip” seems to. 

Speaking of shelf life, this will last up to 2 weeks in the refrigerator. 

Let’s Get Started: 

1. I like to start by combining my eggs, vinegar, salt & mustard in a small bowl before adding to my Vitamix (sub any mixer or food processor here!) 

2. Once combined & in the blender, slowly (lowest setting here y’all!) blend the ingredients together. 

3. While the machine is running, slowly begin to add your oil; I’m talking slower than molasses here y’all! This process should take several minutes to ensure the emulsion comes together properly. After the first minute or so you’ll start to see the ingredients coming together & thickening up- keep going you’re almost there! 

4. It’s just that easy! Once all of the oil has been added & the emulsion has formed, you’re all set to scoop your mayo into your container of choice – I’d recommend a Ball Jar – because why not, great for storing & adorable as well! 

I remember the first time I made this recipe I geeked out over the fact I had just made HOMEMADE MAYO all by myself! Man, once I tasted it I told myself we’d never go back to store bought & we never have! While I’m not huge on mayo – this recipe is perfect for sammies & indulgent salad dressings alike. It can also be utilized as a great base for spiced up twists on classic mayo as well. No matter how you end up using it, I guarantee once you’ve tried this homemade version you’ll never go back to store bought. Not only is it way healthier & tastes better, knowing what’s in your food is always a huge bonus in my book, simplicity is key y’all! 

Give this one a whirl & let me know what you think! 

Bon Appétit!