Made My Own Mayo, for the First Time😁

I use mayo on the sandwiches which are pretty much daily lunches for the boys, potatoe salads and also for making my own ceasar salad dressing, so I use mayo quite often.

I havd always bought mayo from the stores, but once I started checking up on the ingredients in it, and the main ingredient in all the mayos (even the olive mayo, or avocado mayo, or vegan mayo) is canola oil, which is the worst possible oil and it should not be consumed.

I found only one mayo that does not consume canola oil and that is avocado mayo from Costco, but it is pretty expensive if you use it quite often as I do.

So I decided to make my own mayo where I can use either olive oil or avocado oil and actually add a real avocado in it and all thd spices I want and this way I know exactly what's in it and don't have to worry about the damages canola oil does to our health. Maybe I should make a post about the worst and the best oils for our health, since I know majority people use canola oil because it is the cheepest oil, and I guess there is s reason behind it.

So lets get back to making the mayo. I used my food processor, but you can also use a hand mixer.

INGREDIENTS

4 LARGE EGG YOLKS
3/4 TEASPOON KOSHER SALT
1/2 TEASPOON DIJON MUSTARD
1 TEASPOON FRESH LEMON JUICE
1 TABLESPOON WATER
3/4 CUP OLIVE OIL OR AVOCADO OIL

I didn't have avocado oil, so I used the olive oil for today.

First we add the egg yolks, salt, mustard, water and lemon juice in the blender.

We blend the ingredients on low for abouf 30 seconds until smooth. Now there is a trick adding the oil into the mixture, since you can ruin the whole process.

With the machine running, start adding the oil through the drizzke hole very slowly. I started adding the oil with only a few drops for hhe first 10 seconds and then slowly adding more oil. Remember, the trick is to go very slowly at least for the first 30 seconds.

Taste and adjust seasoning to your liking and we are done.

Now we are going to transfer the mayo into a glass jar and keep it in the fridge. Since we are using fresh eggs, you should not keep the mayo for more than 3-4 days.

The mayo was a success. It is yellowish color, I guess because of the egg yolks and the mustard, but I will definitely keep on making my own mayo, especially since it is do fast and easy to make.

Thanks for stopping by and hope this was helpful and wish you a happy Friday.
Love @joalvarez

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