Ditch traditional, store bought mayonnaises with their junky vegetable oils and make your own! It’s really simple, here’s how…
Mayonnaise- whose origins are debatably Spanish or French- is as fascinating of a concoction as it is delicious as a condiment. It is typically made with oil, egg yolk, and lemon or vinegar and is formed by the process of emulsion, which is fancy talk for when two liquids that don’t typically mix, when another ingredient is added, become mixed (to the naked eye anyway). The magic of mayonnaise occurs when the egg acts as an emulsifier binding the oil and acid (water) during heavy whipping. Mayo can be an excellent healthy fat source, however, the majority of store bought mayos are riddled with junky vegetable or soybean oils and contain gums or thickeners (‘cause you know, money). There are a handful of ethically sourced, clean mayonnaises on the market (shout out to Primal Kitchen and Sir Kensington’s), but you’ll miss out on the magic of making it for yourself! Give it a try and watch liquid gold be made right before your eyes.
Ingredients
- 1 1/4 cup light or regular or light olive oil*
- 1 egg (pasture-raised recommended)
- Splash of lemon juice
- Pinch of salt**
- Sprinkle of ground mustard**
*Not EVOO, it will taste gross!
**Optional for taste
Instructions
- In a blender (or with an immersion blender), add 1/4 cup of olive oil, 1 egg, lemon juice, and mustard.
- Cover the appliance with a lid and give it a few pulses on high until all the ingredients are mixed through.
- Now for the magic! With the appliance running on high, slowly drizzle in the remaining 1 cup of olive oil. This should take between 2 and 4 minutes.
- Viola! Condiment gold is born.
Total Time: ~6 minutes
Yeilds: ~1.5 cups
Contributor: Tonya Paoli