Everyone needs a good recipe in their repertoire that is easy to make and will impress those it’s served to. Homemade mayo in my opinion is one of those. It’s so incredibly easy to make that there is almost no excuse not to make it.
Just think no last-minute runs to the store for a jar of mayoness to spread on your sandwiches or mix up for egg salad. You can have a simple and decadent jar of goodness ready in less than 10 minutes!
Growing up I HATED mayo. I wouldn’t touch it with a 10-foot stick. I realized my problem was that I didn’t like the poor quality ingredients that were used. The first time I made my first batch about 4 years ago I discovered how amazing it could be. I can practically eat this stuff off of a spoon now! It’s that.incredibly.tasty. Plus it is extremely good for you which is a plus since most brands you find in the store should be treated like four-letter words. There is nothing in but nourishing oils, organic egg yolks, lemon juice and real salt in this homemade version. If you want a garlic aioli simply blend the mayo and a few cloves of garlic together.
Recipes using homemade mayo:
- Soaked Chocolate Mayonnaise Cake
- Egg Salad (from my ebook Steeped)
- Curry Chicken Salad (also from my book)
- Pesto Chicken Sandwich
- tandoori Chicken Sandwich
Making homemade real food mayo is easy. It only has 4 ingredients or 5 if you decide to lacto-ferment it. The regular recipe will last for at least a week, though I have had it lat longer. If you add whey to your mayo to ferment it, it will last up to 2 months, not that I’ve ever been able to keep a jar around for that long, but you get the point!
- 4 egg yolks
- 2 cups olive oil (or 1 cup olive oil and 1 cup coconut oil/grape seed oil)
- 2 TBS lemon juice or vinegar
- 1 tsp mustard (optional)
- 1 tsp unrefined salt
- Place to egg yolks, lemon juice (or vinegar), salt and mustard (if using) in a quart sized mason jar.
- Using the immersion blend, blend until smooth.
- Add the oil(s) slowly, moving the immersion blender up and down until the mayonnaise is thick and fluffy.
- Method two:
- Place all the ingredients in a jar, move the immersion blender up and down until the mayonnaise is thick and fluffy. (This method works for me but some have said it does not turn out thick enough.)
- 1 recipe mayo
- 1 batch mayonnaise or aioli 1 TBS of whey
- Add the whey to the mayo, stir, cover, and leave on the counter for 7 hours.
- Place in the fridge.
- It will stay fresh for up to 1 month.
- One batch of mayo
- 4 cloves of garlic
- Blend the mayo and garlic until smooth.