A quick note: Since posting this recipe, I've found a way easier way to make homemade mayo! It's the way I make it each and every time now. You do need an immersion blender or stick blender though...so if you'd like to view that version, click here! If you want to see the blender version...read on!
I have always loved mayonnaise, but I didn't love what I saw when I looked at the ingredients. With soybean oil and refined sugar, I thought I'd have to say goodbye to it forever. Even the "Olive Oil" Mayonnaise that are available are still full of soybean oil! The egg in mayo is pasteurized, so it has been heated to extremely high temperature leaving it without any nutritional value. I've noticed that people who love mayonnaise seem to have a favorite brand. Mine has always been Best Foods and since I learned to make this #HomemadeMayo …I haven't' missed it one bit! It's made with olive oil or avocado oil that makes this version a much healthier option! My husband loves it too. It will keep in the fridge for about a week. I have tweaked this recipe many times to get it just right!
Makes 16 servings = 16 Tbsp
- 1 egg - pastured, organic is best, especially for this because it's raw
- 1 Tbsp fresh lemon juice or Bragg's raw Apple Cider Vinegar...depending on the flavor you like. (I either use 1/2 lemon juice & 1/2 the apple cider vinegar...or all apple cider vinegar)
- 1 tsp dijon mustard (I use a little less than this as I'm not a huge mustard fan)
- 1/2 tsp coconut sugar (secret ingredient that makes it taste like Best Food's!)
- salt and pepper to taste
- 1 cup "light tasting" olive oil (regular will taste too strong!) or any healthy subtle "light tasting" oil like Avocado oil or macadamia nut oil
In a blender, combine egg, lemon juice, mustard, coconut sugar, salt and pepper. While blender is running with lid on, remove the plug in the lid and drizzle a slow stream of oil. (Vitamix - about level 2-3) Keep adding oil slowly; it will start to thicken. (Vitamix - turn it up to 5 or 6 if it gets too thick to mix) This whole process of adding the oil should take about 60 seconds for it to emulsify. It might be a little warm if it mixes too long,...just get it into the fridge.
NOTE: If you have a Vitamix 750 like I do, you will need to double the recipe as the bottom of the container is wider and will not mix properly without more substance in it… I learned this the hard way! If your family loves mayo like mine does….you'll be glad you did!
This is what it should look like when you're done...I love how it looks like a flower!
I love using this mayonnaise as a base and adding things to it for different flavored dipping sauces, get creative!! I like a "spicy" mayonnaise for artichokes or even add a little pesto for a delicious pesto mayo! My husband LOVES sauces and dips, so this helps give him enjoy something healthier...I know exactly what's in it because it's completely homemade! If you want a thicker mayonnaise use more oil. If you want a thinner, and more salad dressing-like mayo/dressing, use less oil and more acid (lemon juice/vinegar).
Roasted Garlic and Herb Mayonnaise 1 head of roasted garlic, 1 Tbsp herb of your choice
- How to roast garlic: Preheat oven to 400F. Cut the ends off of the whole garlic head. Put the garlic head in a muffin tin. Tent with tin foil. Roast for 45 mins. Cool and pop out pieces of roasted garlic. Pulse garlic with mayo in food processor.
Spicy Mayonnaise Add 1 Tbsp hot sauce, or to taste. Frank's Hot Sauce is sugar free. My stepson likes mixing in some #sriracha!
Pesto Mayonnaise Add 1 Tbsp pesto
Wasabi Mayonnaise Add 1 tbsp Wasabi Powder + 1 Tbsp water to make a paste, then add to mayo
I store my mayonnaise in this container that I got at Crate & Barrel... there are many things I've tried like mason jars... but this is my official "mayo container" now because it's the perfect size, glass, easy yellow lid, wide enough... it just works. Enjoy!!