Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640240/itemsImages/a205bd33-3eda-4be3-859c-1ffb449a47df-807494.webp)
1 clove garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640241/itemsImages/ccdc10fe-17d8-455c-9c2b-5dd6b9553936-189943.webp)
1 jalapeño (deseeded and roasted)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640241/itemsImages/6391c6d2-9824-41f6-8ebc-6d551620b3be-622558.webp)
1 tsp salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640242/itemsImages/2cb8cc15-4b24-415f-b279-00adfac891f7-575518.webp)
½ lemon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640243/itemsImages/6d6e37f7-09b5-4fed-939e-86ecd1881901-208076.webp)
dijon mustard
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640243/itemsImages/e1ad7e53-1d8d-4a7b-ad79-50457dbc3ba5-816295.webp)
1 egg
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640244/itemsImages/a88424a4-9cd2-4e94-8337-0deaaf7b508b-406507.webp)
½ cup canola oil
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640245/itemsImages/ee6268e3-f70a-4e93-bdec-bd1f431547c6-438964.webp)
emersion blender
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640246/itemsImages/1ee2709e-2b2e-48e0-af40-626783d7c6fc-319058.webp)
condiment bottle
Directions
Step 1
Blend together the ingredients below. As you blend it, slowly add in canola oil. Once it becomes nice and thick, it's done.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640246/itemsImages/c96c4cf9-7ea8-4ddd-847b-b1ea4d603482-326095.webp)
1 clove garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640247/itemsImages/140d3d23-8289-4570-bb3a-dae10a48439d-81843.webp)
1 jalapeño (deseeded and roasted)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640248/itemsImages/4268701b-9b61-420b-a153-08fccd88fdbb-892569.webp)
1 tsp salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640249/itemsImages/3fbae347-4730-4223-be47-576ac13c6ece-134755.webp)
½ lemon
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640250/itemsImages/8174c8c7-f8cc-4c13-8a0a-26f8b9adad1b-257926.webp)
dijon mustard
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640250/itemsImages/eb0b0050-d5e6-4658-bb03-75ee4bcbf4f3-221044.webp)
1 egg
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640251/itemsImages/bc1dc9d7-9569-4f0d-ad2b-0b2d50bfd40f-474688.webp)
½ cup canola oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640252/itemsImages/e4a514c5-52cc-4f05-90f5-95cac0fecaa3-657735.webp)
emersion blender
Step 2
Transfer the homemade mayo to a bottle. This can store for up to 1 month.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679640253/itemsImages/6e17ab67-8a09-41a5-8624-063b9cd2d910-263442.webp)
condiment bottle