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GET IT NOW- Why You’ll Love This Homemade Mayonnaise Recipe
- Mayo Ingredients & Substitutions
- How To Make Mayonnaise
- How To Fix Broken Mayo
- Flavor Variations
- Storage Instructions
- Ways To Use Homemade Mayonnaise
- More Homemade Condiment Recipes
- My Tools For This Mayonnaise Recipe
- Homemade Mayonnaise Recipe (5 Minutes!) Recipe card
- Recipe Reviews
Condiments with natural ingredients can be challenging to find, particularly if you want something affordable. That’s why I make my own when I can! This easy homemade mayonnaise recipe is a staple at our house — so much so that it’s in my first cookbook. It literally takes just a few minutes, using common ingredients, like avocado oil and eggs. And unlike many mayo recipes, this one has almost no cleanup at all! You’ll love mixing it into all kinds of recipes, like classic chicken salad or homemade ranch dressing.
Why You’ll Love This Homemade Mayonnaise Recipe
- Rich, creamy flavor
- Silky, smooth texture
- Only 5 simple, natural ingredients
- Quick prep time — takes 5 minutes!
- Almost no cleanup (store in the same jar!)
- Healthier, natural alternative to store-bought mayonnaise
Mayo Ingredients & Substitutions
Here I explain the best homemade mayonnaise ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Egg – Use a raw egg at room temperature. Egg substitutes won’t work here, sorry.
- Dijon Mustard – Adds a tangy depth to the mayo recipe. You can also use yellow mustard (I’d recommend a slightly smaller amount) or a pinch of mustard powder.
- Apple Cider Vinegar – You can also swap this with white vinegar, fresh lemon juice, or white wine vinegar.
- Sea Salt – I use 1/4 teaspoon, but you can double that if you prefer a saltier mayo.
- Avocado Oil – Avocado oil is the best choice for homemade mayonnaise. It tastes light, and is less processed than the soybean oil, vegetable oil, or canola oil you’ll find in store-bought (these are also over 90% GMO in the U.S.). If you don’t have avocado oil, you can use any other neutral-flavored oil, such as refined liquid coconut oil or light olive oil. Extra-virgin olive oil also works, but the flavor will come through in the mayo.
How To Make Mayonnaise
This section shows how to make mayo, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Start with the egg. Crack the egg into a wide mouth glass jar, or a tall glass wide enough for an immersion blender to fit.
NOTE: Do not use a bowl.
The ingredients won’t layer properly in a bowl, so a jar or wide glass is necessary.
- Add the Dijon mustard, vinegar, and salt. Try not to disturb the egg. Do not whisk or stir.
- Add oil. Pour the oil on top. Again, do not whisk or stir.
- Blend. Place the immersion blender at the bottom of the jar, where the egg is. Blend for 20 seconds without moving, until the mixture starts to turn white at the bottom.
- Finish blending. Slowly move the blender up and down in the jar to make the homemade mayonnaise recipe.
VARIATION: Don’t have a blender? Use food processor!
I prefer the immersion blender method for making this mayonnaise recipe, because it’s easier to wash than a food processor and I can store the mayo in the same jar. But if you don’t have one, here is how to make mayonnaise using a food processor:
- Combine all the ingredients except the olive oil in a small food processor.
- Turn on the food processor. While it’s running, and pour in the oil in a thin stream, until the homemade mayo forms.
How To Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayonnaise! But just in case, I still wanted to include some helpful tips for how to fix it if it’s broken or too thin:
- Egg yolk – The easiest way is with an additional egg yolk. Place a yolk into a clean bowl and whisk in just a little bit of the broken mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard – This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, and whisk in a little of the broken mayonnaise. Once it starts to come together, gradually whisk in all the remaining mayo.
- Hot water – Whisk a couple tablespoons of boiling water into the mayo. This is a good trick to fix mayonnaise that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
Flavor Variations
Looking for some new and exciting flavors in your homemade mayonnaise? Try these ideas:
- Spicy Mayo – Also known as sriracha mayo! Simply mix 2 tablespoons of sriracha sauce with 1 cup of your homemade mayo for a fiery kick.
- Chipotle Mayo – Blend 1 cup of this mayonnaise recipe with 1-2 chipotle peppers in adobo sauce, and a squeeze of lime juice for a smoky, tangy taste. It tastes amazing with air fryer sweet potatoes!
- Garlic Mayo – To make garlicky mayonnaise, add 1 to 2 minced garlic cloves to 1 cup of this mayo. If you love garlic, also check out garlic aioli, which is similar but uses garlic as the primary flavor.
- Mayo Ketchup – Combine 1 cup of mayo with 1/2 cup ketchup (or make your own homemade ketchup that tastes even better!) and a tablespoon of lemon juice for a sweet and tangy sauce. This is the perfect dip for air fryer French fries or garlic parmesan fries!
Storage Instructions
Store this homemade mayonnaise recipe right in the jar (in the refrigerator) for up to a week.
Can You Freeze Mayonnaise?
No, it’s not recommended to freeze mayonnaise, as it will separate and lose its creamy texture when thawed.
Ways To Use Homemade Mayonnaise
You can use this homemade mayonnaise recipe just like regular mayo. Here are some fun and tasty ideas to try it out in your kitchen:
- Salads – I use this mayonnaise recipe in all of my creamy salads, including chicken salad, creamy tuna salad, classic egg salad, and even cauliflower potato salad. It’s also delicious a simple dressing for 7 layer salad.
- Seafood – Mayo makes a surprisingly delicious topping on fish, like salmon with mayo and parmesan crusted tilapia. If you like the idea of dipping foods, you can serve your favorite crackers or veggies with creamy shrimp salad or lobster salad.
- Salad Dressings – It’s perfect for coleslaw, or as a creamy base for a homemade ranch or Caesar dressing.
- Sandwiches and Wraps – Spread it on sandwiches or wraps for extra flavor. Homemade mayonnaise pairs well with leftover turkey, BLTs, burgers, or veggie wraps.
- Dips – Use it as a base for a creamy dip, like hot crab dip, spinach dip, or French onion dip.
More Homemade Condiment Recipes
If you’re excited about homemade condiments, there’s more to explore! Here are more simple recipes that add flavor to your meals, all with minutes of prep:
My Tools For This Mayonnaise Recipe
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making this recipe for mayonnaise!
Homemade Mayonnaise Recipe (5 Minutes!)
Learn how to make mayonnaise in just 5 minutes, with less cleanup! This homemade mayo recipe needs only 5 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
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Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
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Pour the oil on top. Again, do not whisk or stir.
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Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
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Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tbsp
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Mayonnaise Recipe
494 Comments
Liz
0What about MCT oil? Even before I stumbled onto this method, I was thinking of using MCT oil to make mayo. It’s what I use in any recipe that calls for vegetable oil, although since going Keto I don’t need vegetable oil as an ingredient very often at all.
Wholesome Yum
0Hi Liz, I have seen others make it with MCT oil but haven’t tried it myself. Let me know if you give it a try!
maria
0Hi! Did you use refined or extra virgin oil? My mayo has a strong (and green) flavour. Is it maybe because I used an extra virgin avocado oil?
Maya | Wholesome Yum
0Hi Maria, Yes, that’s because of extra virgin avocado oil. I used the kind that’s almost clear and much more neutral in taste.
KC
0Wow. Super simple and really good. I was always afraid of making my own mayo because I thought it was going to be a lot of work but this is so easy I just wish it was a little thicker. It was a bit runny, but I am making this again today.
Jon
0What mustard do you use? Looking at ingredients on a standard Dijon (Coleman’s) there are a few suspect ingredients on there. I’d like to keep it as clean as poss. Thanks!
Maya | Wholesome Yum
0Hi Jon, I’ve used multiple brands including Annie’s, French’s, Maille, and others – just check the ingredient labels.
Sarah Rosenbaum
0WOW! This was so easy, fast, AND delicious! I will never buy mayo from the store again. Total game changer.
I followed the directions exactly as written. Thank you!
Brenda Kujawa
0How much oil do you use?
Maya | Wholesome Yum
0Hi Brenda, The ingredient amounts are on the recipe card above. Please make sure you have your browser reader mode off to see the amounts and entire recipe.
Kerry Barber
0Hi, what kind of immersion blender do you use? I tried the link above and it won’t let me see. I’m in Canada.
Wholesome Yum
0Hi Kerry, you can also find it at my Amazon shop link here: https://www.amazon.com/shop/wholesomeyum?listId=204ZHN67BEHUO
Marlene Webber
0How much oil and vinegar?
Wholesome Yum
0Hi Marlene, check the recipe card above.
Julia Fox-Murphy
0Mine was runny???? Help!!
Maya | Wholesome Yum
0Hi Julia, I have tips about this in the post above!
Lesli
0Do you have any suggestions for replacing mustard in this recipe? We have food allergies and I can come up with alternates for the egg, the mustard has me stumped…Thoughts?
Thanks!
Wholesome Yum
0Hi Lesli, you might be able to substitute a very small amount of wasabi or horseradish. You can also try omitting it altogether, but it will have less flavor.
Charles Smith
0Hi i made two different batches of this mayo and both failed. I used bacon fat and avocado oil and had no luck. I used room temp eggs as well as eggs from fridge and no luck. Can you please help me out to get this right?
Wholesome Yum L
0Hi Charles, can you give me more information on how it turned out so I can understand how to help you better?
Sondra Tufts Knepp
0Followed recipe exactly as written with EXCELLENT results. Thank you! Will be making my own mayo from now on. Exceptional.
Janell Drake
0I can’t wait to try this!
Shannon
0HI! The link to your immersion blender just takes me to Amazon but does not show a blender. Could you tell me which one it is or fix the link, I guess? Thank you!
Wholesome Yum
0Hi Shannon, you can find all my favorite equipment in my Amazon shop! https://www.amazon.com/shop/wholesomeyum
Tina
0Super easy! And used everything I already had in my kitchen.
Lori
0Could you plz let me know the best sized bell jar for this recipe? I don’t have a jar on hand and want to purchase the correct one. Much appreciated!
Maya | Wholesome Yum
0Hi Lori, I used a jar like this.
Amy
0So easy!
Lisa Wolfe
0THANK YOU THANK YOU! I have made mayo many times with different recipes, with the dribble method. I don’t like it and half the time it turns into an irretrievable mess. THIS WORKS PERFECTLY!!!!! Right in the Ball jar, LITERALLY 2 minutes. I love you!!!!!! ( and this is the first time I have EVER commented on a recipe, I’m so excited.)
Mandy
0I don’t know WHY I was so intimidated for SO long about making my own compliant mayonnaise! Gave this one a try and it came out PERFECT! Tastes SO much better to me than Primal Kitchen’s Avocado Mayo. I will be making this again and again. WOW. Thanks so much for sharing the recipe AND the technique and tips!
Andrea
0Best. Avacado. Mayo. Recipie. Ever!!! I’ve made this recipe with basically the same ingredients several times but I have never used this process for making the mayo. It makes it delightfully creamy! Before I use the slow drizzle method with the oil. Never again!
Mike
0Thanks for this recipe. I tried store-bought avocado oil mayo and didn’t care for it. So I just tried to make this to see if it was the brand (Sir Kennsington) or if I am just not an avocado oil fan. My first attempt went poorly as it never emulsified. I have been accused of not following directions before. Tossing everything in and just going to town with the blender does not work. 🙂 I then followed the order you have, paying attention to emulsifying the egg and such before integrating the oil, and it worked beautifully. There is still an industrial taste, but not as strong as store-bought. I might try to make this with olive oil or maybe even MCT oil as an experiment. Thanks for the recipe! Wonder if I toss in some Swerve if it will taste like Miracle Whip.
Wholesome Yum
0Glad you liked it, Mike! Let me know if you try it with Swerve. 🙂
Lori M.
0I’m of the Miracle-Whip-Salad-Dressing clan as well. I’ve made immersion blender mayo with light-tasting olive oil (lots), avocado oil (some), liquid-at-room-temp coconut oil (couple times) and MCT oil (only once). It rarely “breaks” and when it does usually another yolk will solve it. I would like to caution that the large number of spices required (salt, pepper, paprika, onion powder, garlic powder, mustard powder) cannot be placed on top of the egg before the oil as it will break far more often. Add the bulk of the spices and the sweetener after accomplishing the emulsion. Also use powdered sweetener to maintain smoothness. I have also found that broken mayos can sometimes be reworked into tartar sauce and thousand island dressing with a some plain Greek yogurt to help though that may add a small amount of carbs and protein. Thin emulsions can be stabilized by a dash or two of xanthum gum. Hope this helps my fellow Miracle Whip lovers.
Sheila
0Looks great. Concerned about using raw egg. Do you have a method of partial cooking to prevent possible illness sometimes spread in raw eggs?
Maya | Wholesome Yum
0Hi Sheila, All mayo is made with raw eggs. Just buy pasteurized eggs. 🙂
Susan
0I find it interesting that you think olive oil doesn’t taste good in mayonnaise. The traditional recipe for mayonnaise is made with olive oil & egg yolk. All else is actually optional.
Maya | Wholesome Yum
0Hi Susan, I don’t think it doesn’t taste good, it’s just not the mayo flavor people are used to from store bought mayo. Store bought mayo is usually made with canola or soybean oil, both of which I prefer to avoid. I think mayo with olive oil is delicious, but does not taste as similar to store bought mayo.
Susan
0It was basically liquid. Realized it was probably broken. Tried the boiling water. Tried adding an egg. It is still runny and separated. I can make hollandaise and other custards. No idea why this won’t work for me. But now having to dump it with $5 worth of avocado oil. 🙁
Wholesome Yum
0Hi Susan, I’m so sorry to hear that. My only guess is that your eggs were too cold beyond the other tips I shared. There are other oils I suggest in the post above if you’d like to give this recipe another try.
Nina
0Hi, I dunno what I did wrong but mine turned out liquidy … what should I do to make it right… thanks
Wendy-Ann Antanaitis
0I too tried it today and it is liquid. And the taste is not that good. 🙁
I followed the directions so I am wondering how others made theirs work and are liking the taste.
I may try another egg like Tammi. I’ve had this pre-made from Whole Foods and it was really good, but $9.00?
Very disappointed right now, but again…may try one more egg. If not…off to Whole Foods. I so don’t want to do that. haha
Wholesome Yum M
0Hi Wendy, You can add a small amount of hot water to the mixture, a tablespoon or two should be enough to thicken the mayo. Blend on high until the mixture emulsifies together and thickens.
Miki
0I tried that just now and still runny. I don’t know if I should keep adding water. Is there a way to fix it after it sits in the fridge? Because I know you will not answer right away.
Wholesome Yum M
0Hi Miki, After it sits in the fridge, use your immersion blender to start whipping your mayo mixture again.
Tammi
0Nina, I had the same problem with a similar recipe that I tried today. I was so perplexed because I’ve actually made mayo with my immersion blender with good results. I was so annoyed with it I decided to try to just turn it into a salad dressing, and for some reason I dumped the white from the egg in there and blended it again… and miraculously it emulsified! Now, my issue is that it has a plastic-y after taste. I thought avocado oil was supposed to be a neutral oil. 🙁
Maya | Wholesome Yum
0Hi Nina, I have tips about this in the post above!
Julie
0Where are the measurements??
Maya | Wholesome Yum
0Hi Julie, The measurements are on the recipe card above. They don’t work in Safari Reading Mode.
Carol Rhodes-Rice
0Awesome, no fuss recipe! EASY PEESY! Just like you said. Thank you!
Fran
0This is really good and easy to make. I used avocado oil and it tasted good but was a green color because of the avocado oil. Can I use sunflower oil and still be Keto?
Maya | Wholesome Yum
0Hi Fran, I’m glad you liked it. If your mayo was green, you used extra virgin avocado oil which isn’t the right kind. It still turns out (as you found), but the flavor is stronger and less like traditional mayo. I recommend regular/light colored avocado oil, it should be almost clear and your mayo will turn out white/ivory like the pictures. However, to answer your question, yes, sunflower oil would be keto as well.
Kelley
0Oh my this is the easiest recipe ever. I even messed up and mixed my ingredients before adding the oil and it worked perfectly. Thanks for a great recipe!!
Ginger
0This is so much better than my olive oil based mayo. I don’t have a stick blender so processed the ingredients like I did for my regular mayo. I put all but about 3/4 of a cup, or so, of the avocado oil in the food processor, pulsed to blend then drizzled in the rest of the oil. I did use a whole grain dijon mustard that had some wine in the ingredients…. it was what I had on hand. This will be my go-to recipe going forward.
DogLuvr
0It doesn’t get any easier than this! Success on the first try! The egg I used wasn’t room temp so I put it in a dish of hot tap water for a few minutes. Worked great. Mayo is the right consistency and tastes good. No more wasting money on store bought and I really like that I know exactly what’s in it.
Pooja
0You mean egg yolk and not the entire egg right?
Maya | Wholesome Yum
0Hi Pooja, No, it’s the whole egg.
Jessica
0I must post another comment! Attempt #2 was a success. I did lots of things different, I only left the egg out for about 30 mins, last light I did about 3 hours. I put the mustard in, on top of the egg white, super carefully, and poured the vinegar down the side of the jar, poured the oil down the wand slowly and added salt after. It emulsified perfectly and just as the recipe said it would. Thank you for the wonderful recipe!
Jessica
0I must have done something wrong, it was just liquid, very little emulsification occurred on the edges of the jar. Guess I’ll need to try a different recipe. I wish it worked as good as it seems it has for everyone else.
Maya | Wholesome Yum
0Hi Jessica, How wide as your jar? You mentioned it was different at the edges which sounds like it was too wide.
Susan Johansen
0I am so bummed! Mine did not turn out and it’s running! I did everything just the way you explained!
Wholesome Yum
0Hi Susan, did you check the post above for the troubleshooting tips? Those are the best ways to repair broken/runny mayo.
Diane
0Is it safe to eat raw eggs in the homemade mayonnaise?
Maya | Wholesome Yum
0Hi Diane, I recommend buying pasteurized eggs for this. Commercial mayonnaise is also made with raw eggs, so is no different otherwise.
Estelle
0It’s easy to pasteurize eggs with a sous vide method and it’s much more cost effective than buying them.
Sarah
0So easy, so good!
Abbey
0We use extra light tasting olive oil with the apple cider vinegar and Dijon and it is delicious! To me it tastes better than store bought.
I would like to try using regular vinegar and lemon juice just to see what the difference in flavour is. I thought with my cooking skills it wouldn’t work but it was so easy! The only problem we have is we finish it too quickly!
Thank you for the recipe!
Abbey
0I just wanted to add here that room temp egg is absolutely a must! I was in a rush so I blended it way too soon. The egg only sat out for about 5-10 minutes before I added the rest of the ingredients in and blended. It was runny and I thought it was a lost cause, but I read through the troubleshooting tips for fixing broken mayo at the end of the article.
The first one I tried was adding the boiling water, but that didn’t help much. It thickened it, but it was still runny and unspreadable. I then tried adding the extra yolk, and that actually helped bring it back to a usable consistency so my batch didn’t go to waste! What I did was put the yolk in another container and let it sit out for 30 minutes along with the “bad batch.” After that, I added a the broken mayo to the egg yolk and blended it with the emulsifier. I can now use what I thought was going to end up in the trash, but it’s definitely better to do it right the first time! Thank you for the tips!
Ginger
0When I’m in a hurry and don’t have time for the egg to get to room temperature on its own, I put it in a mug of hot water for about 5+ minutes. When the egg feels warm enough, I use it. I haven’t had a problem with my mayo using this method.
Simone
0Thank you so much for sharing this simple, yet effective recipe. I made my first batch a few minutes ago and it came out perfectly. My immersion blender is now my new best friend!
Mary C
0OMG have been trying different recipes with mixed results. This is the best tasting so far especially using farm fresh eggs. I never comment on sites but felt compelled for this one.
Tammy
0This is so delicious! I just tried it using regular yellow mustard and I’m in shock at how easy it was and how tasty! Thanks so much for sharing this. I posted your link on my Facebook page.
Maya | Wholesome Yum
0Thank you so much, Tammy! Really appreciate you sharing!
Sarah
0Really quick and easy to make, I used avocado oil like it stated but it turned mine green any tips to how to get it more like shop mayo? I used a medium egg instead of a large one does that matter? I’d love to make it again and hopefully it will be even better and white next time! Thanks
Maya | Wholesome Yum
0Hi Sarah, I’m glad it was quick and easy for you!
You probably used extra virgin avocado oil – was the oil pretty dark in color to begin with? Extra virgin oil (either avocado or olive) will still work from a consistency standpoint, but the color will be green and the flavor might be a bit overpowering. I recommend a neutral tasting, pale colored (almond clear) avocado oil like this one. This will make a more off-white mayo like you’re used to.
I tested the recipe with a large egg, so couldn’t vouch for a medium one, but that shouldn’t be an issue as long as your mayo came together, which it sounds like it did.
Susie Ford
0I love this recipe!!!
Traviana
0Thank you!! This came out perfectly the first time I tried. I usually use my KitchenAid stand mixer and have to drizzle the oil in (can be a pain) I’m not sure why I never thought about using my immersion blender, but I’m so glad I did. Once again thank you!! It was done in like 2 min! I blended in one of my nutribullet cups and transferred it to a mason jar, my mason jar wasn’t wide enough for the top of the blender.
Bertie Hoyt
0I have mad two batches and both are very thin. I tried the egg yoke but no luck. I did one a while back and it turned out fine. Help
Maya | Wholesome Yum
0Hi Bertie, Did you check the tips in the post above? There are a couple other methods listed for saving mayo, and also some troubleshooting tips.
Lyne Gagne
0The best mayo ever, thank you, I love you xoxox
I made my big mac salad dressing with it, even my husband liked it ♥
Deb
0Easy and delicious! I used my blender and it came perfect. Important to read the helpful tips. Important take away. Make sure egg is room temperature, and very slowly drizzle oil while blender is running.
Jeanne
0This recipe is transformative for me. First, the technique means I am no longer intimidated out of making my own mayo, but also the great taste of *this* recipe (I make it with 2/3 avocado oil, 1/3 a richly flavored olive oil). I’ve been using it and refining the oil ratio for a few months now, but was inspired to add this comment after I whipped up a batch in order to make tuna sammies (yeah, I know that Dave’s thin sliced bread is not paleo, but it makes a great toasted tomato-tuna sandwich) at the end of a long day of driving from the end of driving from the other side of the state. The joy of a productive day of lobbying intractable government agencies followed by a happy tummy inspired me to tell you how you contributed to that great day! Thanks!
Cal
0Can you use an avocado rather than avocado oil?
Maya | Wholesome Yum
0Hi Cal, No, sorry, you need oil.
Diane
0Love this mayo recipe! I have been very skeptical for many years because I’ve always heard how hard it is to make mayo. This was so easy! My egg was not exactly at room temp, but it still came out perfectly. Thank you so much for this easy recipe! It’s a definite keeper!