Mayonnaise is my condiment of choice. I use it to make homemade ranch dressing since I can’t have dairy anymore. I love it on sandwiches, on steamed broccoli (no seriously. Steamed broccoli, mayo, salt and pepper is one of my favorite sides). I dip my roasted potatoes in it, put it on fish, on everything. I use it to make other dressings and dips as well. It’s a wonderfully healthy fat to add to your diet when it is homemade. Homemade mayonnaise is so delicious and so good for you when made from whole ingredients. The stuff from the store is full of chemicals and sugar. I once picked up a bottle of the virtuous-sounding olive oil mayo at the store, and it was even worse than the regular stuff. The ingredients list on this classic condiment shouldn’t be a paragraph, and shouldn’t contain anything I don’t keep in my kitchen.
It used to be really tricky to make mayo because it is an emulsion (forcing two things to mix when they don’t want to mix, like cats and me). You had to slowly pour your oil into your egg mixture while whisking like mad in a chilled bowl and thinking hopeful thoughts. Too much oil too fast and it becomes liquidy slop. For years I used my food processor to whisk for me, and it was much, much easier than the traditional method, but I still had to be very slow and controlled with my oil, and I had a lot of dishes to clean up. Now I have an even easier, foolproof way to make mayonnaise with an immersion blender, and it takes no more than three minutes. The best part is that I make it in the container I’m storing it in, the almighty Mason jar. Far less clean up. I made you a video to show you how quick and easy it is!
I have a Kitchen Aid immersion blender, and in addition to making mayonnaise, I use it for blending soups right in the pan. It’s safer because I’m not moving hot soup from pan to blender and back again, and less mess. I also use it to blend my salsa ingredients after they cook. I’ve had it for years and years, and it’s worth every penny. It even comes with a whisk attachment and a container that you can mix and store your mayo in.
Some notes on ingredients. For oil I used to use the super light olive oil from Costco, but olive oil has become kind of sketchy, and I’m especially suspicious of extra light olive oil. If you use extra virgin olive oil, you will taste it, and your mayonnaise will have a green tint to it. If you’re ok with that, use it. I use avocado oil because of its health benefits and the mild flavor. The least expensive place to buy it is Costco. That’s also the only brand of avocado oil I’ve used, so I can’t attest to the flavor of any other brand.
White vinegar isn’t my favorite vinegar because it is usually made from (GMO) corn, but apple cider vinegar with the mother is very flavorful, and you will taste it, so I do use white vinegar. If you are making this from eggs laid by chickens that truly free range, I mean out in someone’s yard or pasture, eating weeds and bugs and worms, not grocery store free-range liar liar pants on fire eggs, then the yolks will be dark yellow to deep orange, and this will make your mayonnaise take on a warmer color as well. The eggs I used in the video we retrieved from the coop about 10 minutes before I made the video. In the video and pictures you can see my mayo isn’t white like store-bought mayo. Powdered eggs (not scrambled egg mix, just plain powdered eggs) do work in this so I have some in my pantry for this and for baking when I’m out of eggs.
Foolproof Homemade Mayonnaise
In a wide-mouth (a regular mouth jar opening is too narrow for the blender to fit in) Mason or Ball jar put:
4 tbsp white vinegar
1 tsp mustard powder
1 tsp salt
2 c avocado oil
A lot of recipes out there call for sugar, but I don’t put it in mine. If you like that sweetness, add one teaspoon. Leaving out the sugar makes this mayo perfect for paleo, Whole30, THM, and any diet that allows for fats.
I stick my immersion blender in and turn it on setting 3 or 4 (out of 9). I let the bottom emulsify about half way up the jar, which takes about 10-15 seconds. Then I pull the blender up into the remaining olive oil at the top and work it up and down a little until all the oil is incorporated and it’s nice and thick. Maybe a minute total.
I pull out one of my plastic Mason jar storage lids and it’s ready for the fridge.
One note: since homemade mayonnaise doesn’t have any chemical stabilizers, it will break (separate) if it hits 32 degrees or colder. If you have a cold spot in your fridge that leaves ice crystals on your lettuce, don’t put your mayo there. The farther back in the fridge, the colder it is. I keep mine in the door since I still have a house full of little fingers that love to touch the buttons on my fridge and adjust the temperature and freeze my lettuce.
If you try this, I want to hear all about it!
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