Homemade Walnut Oil Mayo

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Mayo with walnut oil

Mayonnaise, you either love it or hate it.  I was a hater once, and then I got pregnant. Somewhere in that first pregnancy the love it switch went on, and probably not to my advantage.  Unfortunately or fortunately, I think I can safely say that I love all condiments. My husband has definitely raised his eyebrow a time or two as I load up condiments on burgers, dogs, whatever. Sometimes I wonder if I am alone in this, anyone else relate?  Anyone?

Well when trying to live an unprocessed lifestyle, condiments are sadly less convenient.  You can’t just buy them and have them on hand anymore, because alas, just about everything but mustard has sugar in it, darn it!  Mayo is my absolute favorite (weird, I know) so that was the first one I took a stab at.  I have tried a few different ways, a few different oils, and I have landed a favorite way to make it using walnut oil.  In case you want to know, I have also landed a least favorite (no olive oil here)! BITTER!

Here’s what you need:

Medium Size Mason Jar

1 egg

1 cup of walnut oil

1/4 tsp of salt

1/4 tsp of dry mustard

an immersion blender

Here’s what you do:

Add all the ingredients to the jar.  Place the immersion blender at the bottom of the jar and press on.  It whips in a matter of seconds.  Towards the end, I lift up and down very slowly.

How easy is that? Hope this inspires you to give it a whirl, and as always may our kitchens (and medicine cabinets) become a little less processed one day at a time!

5 thoughts on “Homemade Walnut Oil Mayo

  1. I only recently started making this myself (I’ve only tried avocado oil) and love it! How long do you think it keeps in the fridge? Curious since regular mayo will keep for months due to chemicals I’m sure.

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    1. Thanks for the comment, Emily! I’ve heard avocado oil is great for mayo. I would think 7-10 days would be as far as I would push it, but ours disappears pretty quick. I use it with yogurt as a base for dips and dressings and such!

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