But maybe you read something about how good homemade mayo tastes. Or you are trying to eat more whole foods, and you finally read what's actually in that tub of goodness.
Either way, you start researching and turns out, it kind of looks like a pain. Slowly drizzling oil into a food processor, separating eggs, sheesh.
If you have a stick/immersion blender though, making your own (way tastier) mayo is super easy. And fast. And easy to clean up. You can tweak it to your hearts content, making spicy or smoky chipotle mayos, using whichever oil you choose, etc.
This recipe is for a basic, tangy dijonaise-type mayo. Omit the mustard and switch out the apple cider vinegar for lemon juice and a little salt and pepper if you want it less tangy.
Homemade Mayo
Ingredients:
1 egg (I like to wash the shell with soap and water but you don't have to)
1 T apple cider vinegar
1 t Dijon mustard
1 T water
1 c oil
Put everything but the oil into the immersion cup or a wide mouthed mason jar.
Add the oil into the cup, let it sit a few seconds.
Plunk the stick blender into the bottom of the cup, and turn it on.
You can bring the blender up a bit to get the last bit of oil into the emulsion if you like.
It should be done in about 15-20 seconds (seriously). It will be thinner than commercial mayo, if you like it thicker, you could use just the egg yolk.
Ta da!
What do you think?
If you need to make some Whole 30 compliant mayo, you will want to substitute mustard powder for the Dijon (Dijon mustard has white wine and sugar added). I've made it that way before, it's not quite as good in my honest opinion but still pretty tasty.
Hey, I know you are a grown-up and you know this, but remember that this is fresh. No preservatives. Which is good BUT it's not going to keep for two years in your fridge. Keep an eye on it.
Hey, I know you are a grown-up and you know this, but remember that this is fresh. No preservatives. Which is good BUT it's not going to keep for two years in your fridge. Keep an eye on it.
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