Store-bought mayonnaise is full of additives, soybean oil, added sugar and trans fats. Even the healthiest mayo you buy cannot compare to the simply perfect homemade one.
Homemade mayonnaise is divinely creamy and supremely tasty. Once you understand the principle, making this healthier and cheaper mayo takes five minutes!
The mayonnaise can be used to make salads or as a sandwich spread. If you try to eat less bread, this flavorful, protein-rich spread makes lettuce wraps a lot tastier.
The mayonnaise should be stored in a jar with a tight-fitting lid. It can stay fresh in the refrigerator as long as an egg would keep fresh. I get my eggs from a nearby farm, sop my mayo easily keeps for a week or two.
There are a few tricks to making sure the mayonnaise is perfect every time:
Use light olive oil, high-oleic safflower or sunflower seed oil. Extra virgin olive oil tastes too heavy and you don’t want that.
Keep the eggs on the counter ( not in the fridge) for at least three hours prior to using them for the mayo, or you will mess up the emulsification process.
Furthermore, all of your ingredients need to be stored at room temperature, as this really important for the emulsification process. I like to leave everything on the counter in the evening and make my mayo in the morning.
The emulsification process is easier, producing a rich, thick mayonnaise when you pour as thin a stream of oil into the bowl as possible. I like to mix the egg, the mustard, the salt in the blender lightly and then pour the oil from the glass Pyrex measuring cup extremely slowly.
After the mayo has thickened, add the lemon juice. The acid in the lemon juice can mess with the emulsification process, so it has to be added last. Keep in mind that the more juice you add, the thinner the mixture will become.
If your mayo failed.
This can happen to the best of us! Fails usually occur because the ingredients were cold or because you poured the oil too quickly. If you have a batch of runny liquid mayonnaise, use that as a tasty salad dressing.
Perfect Homemade Mayonnaise Recipe
By April 10, 2015Published:
- Yield: 1-2 cups
- Prep: 5 mins
Store-bought mayonnaise is full of additives, soybean oil, added sugar and trans fats. Even the healthiest mayo you buy cannot …
- 2 Organic free range eggs
- 1 teaspoon Mustard powder
- 1 teaspoon Sea salt
- 2 1/4 cups Light olive oil divided
- 1-2 Lemons juice only
- Place the eggs, 1/4 cup of olive oil, mustard powder, and salt in a blender. Run the blender at a lowest speed.
- While the blender is running, slowly drizzle in the remaining amount of olive oil.
- After the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon.
- Move the mixture to a clean jar and store in the fridge.