Updated: 4 days ago
Would you consider mayo a nutritious condiment?
Most commercial mayonnaise contains some pretty processed ingredients, refined oils and preservatives. Try making it at home, it's easy! The comparison? This mayonnaise recipe is packed with healthy undamaged fats, B vitamins, protein and the healthy spectrum associated with farm fresh eggs.
1 tbsp dijon mustard- we used a homemade grainy dijon mustard. Stay tuned for a recipe for this. Commercial house yellow mustard will simply discolour and turn the mayonnaise yellow due to the turmeric and other food colouring in it. So choose dijon!
3.5-4 cups sunflower oil, you will be adding it slowly, using as much as you like to reach a desired consistency. We use cold-pressed sunflower oil because it is most economical, also at the time of this recipe we were running low on olive oil. I optimally like to use 2/3 sunflower & 1/3 olive- I like this ratio because of the thickness olive oil brings without too overwhelming taste.
Juice of 1/2 lemon- this helps to emulsify the oil, sterilize the eggs and preserve the mayo for up to 2 weeks in the fridge.
Sea salt & black pepper to taste.
Read below for ideas on how you can spice up and utilize your mayo to garnish various dishes.
The above recipe is a basic mayonnaise from which you can elaborate from.
There are many methods to make mayonnaise, by hand, blender, food processor, immersion blender, etc. Although it is a little taxing, I will start by whisking by hand the old fashion way. To finish with a really thick and smooth result pop it in the blender at the end.
Place a lightly damp rag underneath the bowl, this will prevent it from moving on you. Start by cracking two whole eggs in a bowl. Add in your dijon mustard, this is our binding agent, it will prevent the mixture from splitting. Using a whisk start to combine the ingredients. After a few seconds of whisking begin to add a little of oil at a time.
Make sure you do not pour too much oil in too fast or the mixture will split.
If it splits then you will have to adjust your ratio and begin again, at this point it might be easier to try in the blender.
When the mixture starts to combine, continue to add more oil. At some point it will become quite thick and you will need to add water to thin it out, you don't need much just a couple splashes, this is also optional and you can keep it real thick!
Soon it will become a spreadable consistency and voila, you just need to add a little seasoning, a little lemon juice to preserve and tang and you're good to go.
If you decide to use a blender, put your eggs and mustard first and slowly pour the oil, starting at a moderate speed, gaining as you need/want a smoother result.
Here are some delicious dishes we made with the mayo, I'll link the recipes once they are posted!