Updated: Nov 28, 2020
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 contains 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. Recipe for that here. 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 oil, you will be adding it slowly, using as much as you like to reach a desired consistency. We use cold-pressed sunflower oil or olive oil. Olive oil is "healthier" in terms of nutrients and type of fatty acids, however sunflower oil is more economical and has a less overwhelming taste- if you are a person who loves the flavour of olive oil and cost is not a factor, like me, go for it! Brian likes a neutral flavour so uses 2/3 sunflower & 1/3 olive.
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.
Below are some 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 use a blender as well.
Place a slightly 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. Once I get it going I add the mixture into the blender. When we are in a rush, we just do the whole process in the blender, starting with a slow speed and getting faster.
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.
Here are some delicious dishes we made with the mayo.