Homemade mayo is a polarizing subject at my house. My husband doesn’t like my recipe. He prefer the crappy white stuff from Hellman’s. Something about the taste, he says.
What he probably doesn’t say is he doesn’t like the color either. My mayo is yellow, from the fresh pastured eggs to the organic olive and avocado oils, it’s impossible to tone it down to white. But my ingredients are wholesome and organic, and I’ll take my mayo anytime over the Hellman’s filled with GMO, RoundUp sprayed soybean oil, water, commercial eggs from hens packed 10 to a cage, vinegar, salt, sugar, lemon juice, calcium disodium EDTA and natural flavorings, two terms the food industry uses to hide ingredients from their competitors and the public.
My ingredients are: olive and avocado oil, fresh pastured eggs, organic apple cider vinegar, organic gluten-free dijon mustard, pink Himalayan salt. Sometimes I
change it up. I add lemon juice to the apple cider vinegar, or I use only olive or avocado oil, or I “upgrade” it with a bit of MCT oil, or I add a dash of black pepper.
It’s versatile and tasty.
I use my mayo to make a creamy paleo ranch dressing, or simply thin it with lemon juice and fresh dill to sprinkle on smoked salmon. Always delish.
You’ll need a food processor, fresh and organic ingredients and courage. Don’t be daunted by the task.
Some recipes on the net calls for room temp eggs but I don’t bother. I take everything I need out of the fridge and I just make it.
When your mixture is ready to emulsify, be sure to dribble the oil thinly at first. It lets the emulsion start on the right foot.
- 1 and 1/4 cup of oil. I recommend using a mix of 50/50 olive and avocado. Just avocado oil makes the mayo really tasty, but it can be expansive. If you want to "upgrade" it, you can also use a little bit of MCT oil but always keep the total to 1 and 1/4 cup.
- 1 fresh pastured egg
- 2 fresh pastured egg yolks
- 1 tbsp organic, gluten-free organic dijon mustard
- 2 tbsp organic apple cider vinegar (you can substitute for fresh lemon juice if you prefer)
- salt, to taste (it doesn't take much, two pinches can suffice)
- In a food processor with the steel blade (or a blender), put in the egg, yolks, vinegar, mustard and salt. Process for a minimum of two minutes, until the color has lightened a little.
- Through the feed tube, slowly, SLOWLY, pour the oil with the food processor still running. The emulsion will start quickly. Once it starts, you can pour the oil a little bit quicker, still in a small flow, until it's all poured.
- Stop the food processor, scrape out your mayo, and enjoy.