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Homemade Mayonnaise

A healthy and easy-to-make mayonnaise recipe perfect for those following Whole30 or Paleo, free of preservatives and customizable for various dietary needs.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: American, Healthy
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces California prunes For natural sweetness
  • 2 large eggs Use pasteurized eggs if concerned about raw eggs
  • 1.5 cups California Extra Virgin Olive Oil Choose oil with a light flavor
  • 0.5 teaspoon dry mustard
  • 0.25 teaspoon kosher salt Add more to taste
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar

Method
 

Preparation
  1. In a small bowl, place the prunes and pour hot water to cover completely. Let them soak until they’re rehydrated and softened, about 10 minutes.
  2. Remove the prunes from the water, then finely chop them. Use the side of a chef’s knife or the back of a large spoon to mash the prunes until they break down into a paste. Set aside.
Making the Mayonnaise
  1. Place the eggs in a wide-mouth quart mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil until completely emulsified.
  2. Add the dry mustard, salt, and pepper, blending until combined.
  3. Once combined, add the apple cider vinegar and the prunes, then blend again to mix well. Taste for seasoning and adjust if needed.
Storage
  1. Cover and refrigerate; this mayonnaise can be used for up to 5 days.

Notes

This mayonnaise is versatile and can be paired with many dishes. Store in an airtight container in the refrigerator for optimal freshness.