You can make easy homemade mayonnaise in under 5 minutes with ingredients you already have in your kitchen. It’s delicious, costs pennies to make, and isn’t full of chemicals.
Too good to be true? Not at all.
If you have a blender OR an immersion blender OR a food processor, you’re on your way. Break a raw egg into the container (or a glass pint jar, if using an immersion blender). Raw egg? I can hear you from here. If you are able to buy your eggs from a small-scale farmer that gives his or her chickens room to run and flap, provides kitchen and garden scraps and chicken feed to round off the diet, and who maintains a clean coop and gathers eggs frequently, washing and refrigerating them immediately, I wouldn’t worry too much about salmonella. It’s very rare even in factory-farmed eggs.
To the raw egg, add a half teaspoons salt, a teaspoon of organic prepared mustard (try grainy or Dijon if you prefer!), a few grinds from the pepper grinder, one tablespoon of lemon juice, and one and a half tablespoons of unfiltered, unpasteurized cider vinegar. Add a small clove of garlic (chopped) if you like.
Give it a whirr on high, then, with the blades still spinning, pour in one cup of extra virgin olive oil in a slow, steady stream.
Time for a taste test! Yum. Add a bit of salt, pepper, or garlic if the flavor needs some tweaking. Think about all the ways you can make designer mayo. Try a different (non GMO) oil or a different type of mustard. If your family goes through a lot of mayo, double (triple?) the batch next time. Store it in the fridge.
Recipe
1 raw egg
1/2 teaspoon salt
1 teaspoon prepared mustard
1 tablespoon lemon juice
1.5 tablespoons cider vinegar
pepper
1 small clove garlic, chopped (optional)
In a slow steady stream into the spinning blades, add:
1 cup EV olive oil
Enjoy!
Have you ever made mayo? Any tips you’d like to add?
It so happens that I did know that… I used to have to make it in our early days in Bolivia :-(.
Why not start again? 🙂
I haven’t eaten commercial mayo in years. The thing about mayo is when you make it yourself, you can add all sorts of yummy things in. You can substitute any vinegar and add different flavorings, herbs or spices. Two of my favorites are basil for a pesto flavor or chipotles canned in adobo for some spice. I love a good sherry vinegar for a basic mayo.
However, I would not use 100% evoo to make mayonnaise. The flavor is too strong. I use a blend of a light olive oil (100% olive oil, but not the first pressing) and about 2 tablespoons of evoo.
I also found that with my food processor, I need to use at least 2 eggs or it doesn’t emulsify, so if you have a larger food processor, you might need to double the recipe.
One more clue-if your food processor pusher has a tiny hole in the bottom (all Cuisinarts do), it’s designed to allow the oil to drip into the mayo at the right speed to make it emulsify properly, so pour the oil through the pusher and your mayo will never fail.
Enjoy!!
Thanks for those tips!
Last time I made a batch I used the EVOO I’d preserved eggplant, garlic, and dried tomatoes in, so it’s definitely a flavorful mayo. So many fun things you can do with it!
I made my own in Africa. Not so much anymore.
Why not give it a try again?
I should — it would save eating the preservatives.