Homemade mayonnaise might be one of my favorite, simple DIY foods. The very first time you make it, you’ll be wondering why you haven’t done it before. Once you see how simple it is to make and how incredibly delicious it is, you’ll be hooked, too. As usual, beyond the taste, what I really love is how I have control over all of the ingredients and I know the quality of the eggs and oil used and I know that there are no additional preservatives or stabilizers being added.
We get farm fresh pastured-raised eggs delivered to our home weekly, the farmer himself, drops them by. Before you even taste Tony’s eggs, you will notice a significant difference in the color of the yolks, compared to regular store-bought eggs (even the fancy organic, “free range” ones). The color is so vibrant, more of a golden orange color, much like the sun, rather than a pale, pastel yellow, like most eggs. There is truly nothing like farm fresh eggs, everything you make with them is tastier than you can ever imagine.
Most store bought mayonnaises rely on canola oil and other less ideal vegetable oils. What I love about making my own mayo at home is that I can use the highest quality eggs and oils. I generally prefer to use a mix of organic extra virgin olive oil (Terra Delyssa, of course) and either coconut oil or MCT oil. Avocado oil and macadamia nut oil are also both really great options.
For the purpose and ease of step-by-step photos and for dramatics (and a good arm workout), I made this batch by hand, just a bowl and a whisk. That’s all you need. But generally I make it in my blender or food processor, which is much easier. An immersion blender would really do the trick. (and it will be done probably in less than 1 minute)
The best thing about homemade mayonnaise is not just how fresh it tastes, but you can also flavor it and easily turn it into a fancy aioli of sorts. For sauces, dips, dressings, etc. Adding minced garlic gives you a flavorful and simple aoili, from there try adding sriracha, fresh herbs, avocado, honey mustard, sundried tomatoes, chipotles, curry powder and really the list goes on and on. I suggest adding the garlic in at the beginning with the yolks, the same for most other add-ins, though some can simply get stirred/folded into the finished mayonnaise at the end.
Things to Remember:
- Be sure to use room temperature ingredients, anything too cold or too hot could break the mixture.
- Know where your eggs are coming from. When consuming raw eggs, it is so important the quality of eggs you buy. Get to know a local farmer, ask how they raise their birds, what they are fed, etc. For more information about consuming raw eggs, check out this great post from Empowered Sustenance
- If you break your mayonnaise, fear not, it IS fixable. Simply grab a new egg yolk, add that to a separate, clean bowl and very slowly beat your broken mayonnaise into the new yolk. You will be able to re-emulsify the sauce, bringing it back to life and you still get your yummy homemade mayonnaise.
- You can use whatever light-flavored oils you’d like, or any combination. My favorites are extra virgin olive oil, coconut oil, avocado oil, macadamia nut oil.
- Store in a tightly sealed container, in the fridge, for about a week
How-to Make Homemade Mayonnaise
makes about 1 1/2 cups
- 2 egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard (or mustard powder)
- 1/2 teaspoon sea salt and freshly ground black pepper, to taste
- 1 cup Terra Delyssa Organic Extra Virgin Olive Oil
- 1/2 cup melted coconut oil (room temperature), MCT oil, avocado oil, macadamia nut oil, etc
What you need:
- measuring cups and spoons
- a bowl and a whisk
- OR a food processor, blender or immersion blender
- tight sealing storage container
1) In a large bowl, whisk the egg yolks, lemon juice, apple cider vinegar, mustard and salt and pepper together, until well mixed. About 30 seconds.
2) Mix the oils together in one pourable container (If only using 1 oil, just make sure it is stored in an easily pourable container). Slowly drizzle a few tablespoons into the egg yolk mixture, whisking the entire time (if making in the blender or processor, have it on low and slowly drizzle it into the pitcher, while it’s running).
3) Continue whisking (or blending) and very slowly drizzling the oil in, working with a few tablespoons to 1/4 cup of oil at a time, being careful not to break the emulsion by adding too much or not continuously whisking. (You will know if it is “broken”, if the emulsion begins separating and it’s not coming back together.)
4) Continue drizzling and whisking (or blending) until all of the oil is gone and your mixture is completely emulsified and it’s creamy and smooth.
5) Store your homemade mayonnaise in a tight sealing storage container or canning jar with a sealed lid. Homemade mayo keeps for about 1 week in the refrigerator. [/print_this]
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