Mayonnaise is rather frightening to some people. It is full of fat and has a unique texture. Some people I know won’t even touch it. I am not afraid of mayo. I believe that fats are good for you when you eat the right kinds. I have also found in my real food adventures that sauces are an extremely important part to making things tasty. Mayo is an excellent base for dressings and sauces. I must admit, though, that I am afraid of the ingredients found in traditional store-bought mayo. How to solve that problem? Make my own!!
My favorite cookbook of all time is Well Fed: Paleo Recipes For People Who Love To Eat. Its written by one of my favorite blog writers Melissa Joulwan. (her blog is here) Within this magical book of wonder is a recipe for Mayo! The first time I made it my life changed forever. Mayo on everything!! It really tastes amazing and is an excellent base for dressings. My favorite being Creamy Italian Balsamic. Here is Melissa’s recipe for amazing tastiness:
2 tbsp lemon juice or apple cider vinegar at room temp (I like the ACV best)
1/2 tsp salt
1/2 tsp dry mustard
1/4 cup light olive oil and 1 cup light olive oil
Start by placing the egg and lemon juice or vinegar in your blender or food processor. Let it sit for AT LEAST a half hour. They must be at room temp in order for the mayo to do its thing. (I’ve tried to rush it before and it did not work. There was quite the mayo meltdown going on and not just the mayo was melting.)
Once the ingredients have sat for a while add in the salt, mustard and 1/4 cup light olive oil. Blend together on med/low depending on your blender. Next as it is blending VERY SLOWLY add the 1 cup light olive oil. The key is very slowly. The smallest little trickle possible is best. The reason for this is that it allows the oil and other ingredients to emulsify. That is what makes your mayo. You should hear the pitch of the blending change as it thickens. (my blender is so loud that I can’t hear anything while blending) And then voila! Stick it in a jar and label it with the expiration date of your eggs. (I doubt it will last that long! Nom Nom Nom!)
One small detail that completely changed my mayo making experience was the purchase of a mini food processor. I don’t have room for another appliance such as a full size food processor so I decided to try the mini. I wanted it to help with pestos and small slicing and the mini is just perfect! Part of what makes this mini processor so fantastic is that it has an oil drip tray. Like it was made especially for me and making mayo! Perfect! I can now make mayo effortlessly without making my arm tired slowly, slowly, ever so slowly drizzling in the olive oil into the running blender.
Now you know how to make mayonnaise all on your own!! The ingredients are simple and it comes out extremely tasty.