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+ servings

nocrumbsleft's Homemade Mayonnaise

Homemade Mayonnaise is truly delicious, and this recipe from Teri of nocrumbsleft is naturally sweetened, making it healthy too! Paleo | Keto | Gluten-Free | Whole30
Course Dressing
Cuisine American
Keyword dressing, prune
Prep Time 5 minutes
Cook Time 5 minutes
Soaking time 10 minutes
Servings 2 cups
Calories 1525kcal
Author Teri Turner

Ingredients

  • 2 California prunes
  • 2 large eggs (if you're concerned about eating raw eggs, you can use pasteurized eggs)
  • 1 ½ cups California Extra Virgin Olive Oil choose oil from olive varieties that are light in flavor, like Arbequina or Arbosana
  • ½ teaspoon dry mustard
  • ¼ teaspoon kosher salt or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar

Instructions

  • 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.
  • 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 broken down into a paste. Set aside.
  • 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.
  • Add the dry mustard, salt, and pepper, blending until combined.
  • Once combined, add the apple cider vinegar and the prunes and blend again to mix well. taste for seasoning and adjust if needed.
  • Cover and refrigerate; can be used for up to 5 days.

Video

Notes

Store in a sealed container in the refrigerator for up to 5 days.

Nutrition

Calories: 1525kcal | Carbohydrates: 7g | Protein: 6g | Fat: 166g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 357mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg