How to Make Mayonnaise | Quick and Easy
A few years ago Jon and I got serious about removing processed foods from our diet. Which included allllll the condiments that we hoarded in our refrigerator door…and the backups stashed in the pantry. WHHHYYYY?!
I quickly learnt how easy it is to make most of the condiments that we just can't live without. Like mayo. Devilled eggs, tuna salad - it’s not the same without mayo.
Someone, do me a favour and count how many times I say mayo in this article. I’m curious. Mayo, mayo, mayo.
Mayo from the store scares me. I read the ingredients for everything that I buy, to see if it actually contains food or not (because if it’s not a food, IT’S NOT A FOOD!). Most mayos are just a big nasty jug of poisonous seed oils and glue.
There are some store bought mayos that are healthy (usually in a glass jar, in a special fancy food isle, and at the cost of your first born child), and we still like to occasionally stash a jar in the pantry for those rushy kind of days.
Quick rant about seed oils…they are highly inflammatory, unstable and oxidize easily. Stop it.
This easy homemade mayo recipe is made with avocado or olive oil (your choice!). Avocado and olives are fruit, so the oils are not toxic. I also recommend using an immersion blender. I have never been unsucessful with the immersion blender method.
The food processor method is possible, but, it takes longer, requires more clean up and I’ve had trouble getting the ingredients to emulsify properly, resulting in “broken” mayo. If you don’t have an immersion blender - it is possible to do in a food processor. The trick is to blend everything except the oil first, then super duper slowly drip the oil in one drop at a time, while the food processor is on. Once it starts to come together, you can start to drizzle it in a bit faster.
Here’s the recipe. It’s quick and easy!
EASY HOMEMADE MAYO RECIPE WITH IMMERSION BLENDER
1 (fresh from the chickens butt) egg
1 tbsp lemon juice
1/2 tsp dijon mustard
1 C. avocado or olive oil (no seed oils!)
salt and pepper to taste
Step ONE: Choose a tall, container that fits your immersion blender perfectly (I use a travel thermos). Add your ingredients and let it sit for a second so the oil separates and settles on top.
Step TWO: Listen carefully… Put the immersion blender down to the very bottom of the container. Turn it on and hold it there for about 30 seconds, and then very slowly pull it up. Ta da! Mayo!
Step THREE: Season with salt and pepper, to taste. Feel free to fancy this up, by adding some chopped fresh herbs. Basil Mayo - YUM!
Store covered in the fridge for up to a week.
Let me know if you try this recipe! Enjoy!
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Excellent tutorial! Wish I had an immersion blender. I tried it in the regular blender, but as you say....
Oh no not broken mayo! So disappointing! The immersion blender method has never failed me. It's paid for itself just with mayo making 😆
I am definitely gonna give this a try, one day soon, using fresh eggs from my twin sister's happy chickens. I need some lemon though and Dijon mustard ( I take it that the latter - a classic - is okay? healthy and all? ).
I also learnt, by reading this, that what we call 'staafmixer' in Dutch, is called an immersion blender by you guys.
Cheers for sharing this easy recipe. One reason I had to read this, is that I had some mediocre french fries with packaged mayo and ketchup ( an exception ), at a river beach terrace, yesterday afternoon.
Cheers from Portugal!
Hey I learnt a new Dutch word! I'm going to show off my new word to my mother in law (she speaks fluent Dutch 😋). I hope you like it! I actually make it without lemon and dijon all the time (when I run out). Sometimes I'll substitute the lemon for apple cider vinegar, or the dijon for regular mustard for something with a little spice, like chives.
Hahaha!
Apple cider vinegar. Nice one. I usually got a bottle of that in stock or some other type of vinegar. And, talking about apples, I was about to make easy 'appelmoes' ( there's another Dutch word for you(r mom in law ) so perhaps I should just use some freshly pressed apple juice instead.
Will let you know when I actually get around to making this.
Have an awesome day!
Groetjes ;<)
Haha I'm loving the lessons in Dutch.
Got myself some biological lemons and Dijon mustard today. I then made my first batch of mayonaise but I'm still figuring out ( will need to eat more of it, tomorrow ) whether I'm satisfied with the result or not. Let's say that it tastes way different than the mayo that I'm used too but that's kind of logical. And, growing up in The Netherlands, I have probably been spoilt with fairly good mayo whenever I ate fries, especially with the big crunchy Flemish fries from Belgium.
I'm sure it will grow on me.
Cheers!
You're really selling me on some fries! 😆
Yes, homemade mayo can take some fiddling to get it to your taste. I find it needs more than a few pinches of salt. The type of oil you use makes a big flavour difference. Play around with avocado and olive oil to see what you like. Avocado is a more neutral flavour, but I kind of like the olivey flavour too. Get the good stuff, ya know. We've even made it with Ghee!
Thanks for the suggestions. I never buy avocado oil but will keep it in mind. I also think I used very little salt in the mix. It wasn't too bad though, in the end.
Big hug!