If you think you don’t like mayo, try homemade. It is nothing like the processed weird seed oil stuff that can live forever on a grocery shelf. Homemade mayo can be made beautifully with olive oil, avocado oil, and macadamia oil – all good, healthy sources of fat. So don’t be anti-mayo. It’s amazing and worth all the hype.
This is the best recipe and method I’ve found for making homemade mayonnaise. I’d been frustrated because people who make it and love it always say it’s so easy and I made several attempts over several years and never made it correctly. For me, it never worked in my Vitamix. It may work in a normal-powered blender, but the Vitamix is just too powerful, too hot, and too fast. The emulsion broke each time and I’d end with an expensive, oily mess. If you have a food processor and three whole minutes of tedious patience, this method works and is worth the effort.
Melissa Joulwan made an excellent how-to video you can watch for step by step tips.
In the next couple posts, I’ll share a few recipes with how to use your mayo-gold. But nothing is better than turning it into an aioli, by adding a garlic clove along with the mustard and salt step. Then dip all your vegetables in it. And hard boiled eggs. And salmon. And roast beef.
Adapted from The Clothes Make The Girl
2 Tbs lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 1/4 cups light olive oil
Place the egg and lemon juice in a food processor. Let them come to room temperature together, about 20 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Blend for 30 seconds until well mixed. Now, drizzle the remaining 1 cup oil into the mixture very, very slowly through the drip funnel if you have one on your food processor. I use a 1/4 tsp measuring spoon to add in the first half cup, spoon by spoon then with a 1/2 tsp measuring spoon for the second half cup. This takes about three minutes. Scoop the mayo into an airtight container and refrigerate. The expiration date of your mayo is the same as the expiration date of the egg you used to make it.
*This batch of mayo pictured is made with 1 cup light olive oil and 1/4 cup extra virgin olive oil, hence the slight green color. I like the olive oil taste, but it can be overwhelming if made entirely with regular (not light) olive oil.