I know, a lot of people probably just thought “ew mayo”. Yes Mayo. Mayonnaise. That super scary yet delicious food that you see in the supermarkets but are really afraid to buy it because who knows what kind of preservatives and additives are loaded in that jar. You also know mayo tastes amazing in potato salad, chicken salad, tuna salad, and on hamburgers regardless of how disgusted you are by that sentence. It’s okay, you don’t ‘have to admit it. I did for you.
love loved mayo – back in the day I would eat tuna fish slathered with the stuff. This was in the early days of life (okay I lied, it wasn’t that long ago that I loved mayo). Then I grew up, learned what mayo actually was, became terrified of it, swore it off at the ripe age of 15, and never looked back.
There’s a few things on there I would prefer not to fill my body with. I decided to start making my own mayo. Making my own mayonnaise sounded terrifying at first – How is that even possible? It is possible and it’s actually easy – really easy and if there’s an ingredient in this you can’t pronounce let me know
- 1 egg
- 2 tablespoons lemon juice
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1 1/4 cup of a light olive oil – not extra virgin olive oil – it takes away from the flavor. My favorite oils are regular olive oil, macadamia nut oil, and the best tasting has been hazelnut oil.
- a little pinch of dill never hurt either
- Place the egg and lemon juice in a blender until room temperature – this could take anywhere from 30 minutes to up to 2 hours.
- After it has reached room temperature, add in dry mustard, salt, and 1/4 cup of oil and blend until mixture is smooth
- Turn the blender onto low
- Take the remaining 1 cup of oil and SLOWLY pour the oil in from the top of the blender – this pouring should take anywhere from 2-3 minutes. Set a timer so you don’t rush yourself and start a little song in your head.
- During the time you are pouring in the oil, you may hear your blender start to change in sound – this means it is getting thicker. Do not let it scare you. That sound is normal and is from the change in consistency.
- After you have finished pouring in the oil, check out your blender and see what you came out with.
About this recipe:
- The expiration date of this mayonnaise is the date found on your egg carton. Meaning when your eggs go bad so does the mayonnaise. My eggs were dated for april 10th so I have until april 10th to use it up.
- If yours does not turn into a thick mayo consistency you can still use it as a Caesar dressing for salads or mix it in with a potato salad.
- Experiment with different types of oils: Macadamia nut oil is high in omega-3 which offers better anti-inflammatory effects over the other types of nut oils. This oil I found to be very strong in flavor, it definitely stood out in a dish. It had a nice taste but it wasn’t your typical “mayonnaise” taste. However this oil is expensive (but I promise it is definitely worth it)
- Hazelnut oil has a mild taste. I preferred this over the macadamia nut oil if you’re looking for a duller flavor.
Are you a mayonnaise fan?