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!