Let me preface this recipe with the fact that I wanted one that was both soy-free and without sweeteners, such as high fructose corn syrup. Have you ever read the labels of the mayo in the store? Good luck finding a jar without at least ONE of these two ingredients! Trader Joe's may have one, but it's a bit expensive to say the least. You'll find this recipe much easier on the pocket book and better for your body.
So if you're not going to use soy as an oil base, what are you going to use? There are all kinds of oils out there, but in my house, we only use olive oil or coconut oil (with rare occurrences of specialty oils such as sesame seed oil, walnut oil, etc.). Coconut oil just didn't seem like the right option, so I tried my usual extra virgin olive oil. Problem was... it just tasted like olive oil. Not what I wanted.
I actually went out and purchased some grape seed oil and gave that a try. Not bad, but it wasn't great either. I still wasn't getting the mayo taste I wanted.
Then it occurred to me that extra light olive oil might work. And sure enough... it was just the right oil (for me anyway!).
Homemade Mayonnaise
1 farm fresh egg
1/2 tsp. sea salt
1/2 tsp. dry mustard
2 T. raw apple cider vinegar
1 C. extra light olive oil
Combine the first four ingredients and 1/4 cup of the olive oil and blend on the lowest speed...
Slowly, but steadily, pour in the remaining oil while continuing to blend...
You don't want the mayo to curdle, so take your time. If it does curdle, pour the mayo into a bowl and set aside, add another egg to the blender, turn the blender on and slowly add the curdled mayo back into the blender again. Honestly, I've never actually had it curdle, so it's not super finicky.
If all goes well, it should look like this...
Nice and smooth! And tasty!!
This recipe makes 1 1/4 cups and keeps for about two weeks in the refrigerator, but I try to use it within the week, just to be on the safe side. I believe olive oil is a natural preservative, so it should be fine.
So, I'm going to do something different here. If you have a mayo recipe you think is really outstanding, link it up below because it would be fun to try some different mayo recipes, don't you think? Why buy this stuff when it's so eeeeeasy to make? And I'd love a good mustard and ketchup recipe! Link those up if you've got one!
I just added this to my " to do" list! Thanks!
ReplyDeleteSounds really great...but I'm always afraid using something with raw eggs.
ReplyDeleteConnie
Okay, not sure what happened to my comment.
ReplyDeleteBut was just saying that the mayo looks good, I'm just afraid of using any recipe with raw eggs.
Connie
Thanks! We did the same thing and it was too olive oil tasting. We should try this next time.
ReplyDeleteThanks so much for this recipe! I've been looking for a good mayo recipe because of all the soy and undesirable ingredients in store bought. This is a keeper, Amy!
ReplyDeleteI use the same recipe except due to an allergy to vinegar, I substitute fresh squeeze lemon juice.
ReplyDeleteThank you for this recipe!! I have been reading the mayo ingredients and can't find one that I feel good about. We don't use a lot of it so this will work out great. Looking forward to seeing if anyone else has something to add.
ReplyDeleteThat looks easy enough!
ReplyDeleteWhy have I not ever made this myself?
thanks for the recipe...will definitely use it.
Pat
Connie, I certainly understand your concern using a raw egg, which is why I suggest using a "farm fresh" egg. I know my source - the hen house in the back yard. There are several others that I know who raise eggs whom I would not hesitate to use their eggs in a recipe like this. Perhaps we'll get a link up with an egg-less recipe! Keep watching...
ReplyDeleteAmy - I'm sharing my recipe for easy peasy homemade ketchup. Truly quick, easy, and delicious! And no high fructose corn syrup or other nasty ingredients either. I'll be trying your mayo recipe; I've tried others and have always been dissatisfied with the flavor. Thanks for sharing! Blessings, ~Lisa
ReplyDeleteAmy - Thank you for this recipe. Grandma's recipe left out the mustard and just called for 'oil'. I appreciate you sharing your experience with different types of oil. The danger in raw eggs comes once they are out of the shell, I'm convinced that as long as you keep the mayo refrigerated and use it fairly promptly, there will be no problem.
ReplyDeleteWhere can you find "dry mustard"? Trader Joe's? I wish I had read this post 2 hours earlier, then I wouldn't have bought Mayo at the store today! I can't wait to try this recipe though! Thanks for posting it.
ReplyDeleteThis is something that has been on my "to-do" list for a while but I needed to buy a blender so I did and it turns out it's junk so I haven't gotten around to it yet. I'll bookmark this and give it a shot! The only one I have bookmarked to try so far: http://www.cheeseslave.com/2009/06/01/homemade-lacto-fermented-mayonnaise/ Figured if I was going to go through the trouble might as well lacto-ferment it :) Yours would be fun to try- I'm trying to make my own raw ACV this month!
ReplyDeleteMeg, dry mustard should be in any spice section at the grocery store, however, I use it in a lot of things, so I buy it in bulk from Frontier. It's one of those items that lasts forever and you save a TON by purchasing it in a 1# package.
ReplyDeleteQuinn, you need a VitaMix - a serious blender to be sure! May the Lord bless you with one real soon!
ReplyDeleteThanks Amy. I only tried homemade mayo once - and it was a flop. Next time I'll try your recipe!
ReplyDeleteGina
I'm wondering if you have tried this without a blender...in case electricity is out?
ReplyDeleteI'm linking to your article.
Thanks.
Todd
http://www.prepperwebsite.com
Todd, that's definitely a challenge! I'm thinking that a good whisk and a strong arm ought to come close, but better yet... one of those old fashion rotary egg beaters...
ReplyDeletehttp://www.amazon.com/Norpro-2268-Rotary-Egg-Beater/dp/B00004UE7D/ref=sr_1_1?ie=UTF8&qid=1317268320&sr=8-1
Thanks so much for this recipe! I can't wait to try it. I don't by mayo often, but sometimes I do need it. This will come in handy!
ReplyDeleteYour recipe is very similar to mine. Delicious, creamy and wonderful . . . until it's been refrigerated for a day and then it gets really solid, a bit rubbery and more like semi-chilled butter. Definitely different from when it's first mixed. I've only made it a handful of times for that reason (in a food processor). I take my time adding the oil, and it's nicely emulsified. Any ideas what I'm doing wrong? Thanks.
ReplyDeletepathsofwrighteousness, I have not had that problem with the extra light olive oil, but I think I may have had that happen with the other olive oil (I can't really remember). Also, I would try not to over blend it and see if that makes a difference. You have it in an airtight container, right?
ReplyDeleteYes, it's airtight. I had wondered about overblending, but I do it slow and steady just like your picture, and when it's done I turn it off. It's perfect right away, but by the next day it isn't. I think I used safflower oil. Maybe I'll try a different oil? Or my blender instead of my food processor? (But I know others are successful with both, so I don't know why that would make a difference.) Hmm, keep experimenting I guess. Thanks, Jill
ReplyDeleteI love that this was made from olive oil which is so good for the heart! http://www.adoctorandanurse.com Jana
ReplyDeleteConnie, read link up number 5 by another Amy. She has some info from Alton Brown on salmonella in mayo. Supposedly if you leave it out on the counter a few hours, the acidity in the mayo will kill the salmonella.
ReplyDeletepathsofwrighteousness, Kendra (link #4) says she beats hers for 2 minutes BEFORE adding the last 3/4 cup of oil. See if that helps next time.
ReplyDeleteI plan on testing this recipe on my Monster Man.
ReplyDeleteBest Foods, move over!
Thanks Gals for all the tidbits here.
Doesn't it just figure that I JUST bought a huge, Costco sized mayonnaise!?! I have printed this and will try it anyway. Thank you!
ReplyDeleteOkay, so I've tried making this 2 times now and BOTH times I just got an oily mess! The first time I definitely didn't add the oil slow enough so this time I added it excruciatingly slow but to the same result. Seriously?! I only used an egg yolk though, maybe that was my problem. I'll go find my white and try to reemulsify it. Ugh!
ReplyDeleteThank you so much for your awesome recipe. I've tried to make mayo before and just wasn't a fan of the strong flavor of EVOO. I was so excited to see that you use the Extra Light Flavor. What a fabulous idea!! Yum. What a difference in taste. Wowza. With your inspiring recipe and my unfortunate dislike for mustard in mayo, I then went on the search for the perfect mayo for my sensitive taste buds. :-) Not only have I now made up my own recipe (thanks to your suggestion for the lighter oil), but I found out that you can make mayo with a stick blender SO MUCH FASTER...like in 2 minutes or less. Come on over to Providence Farms and check it out. http://kathleen.peterro.com/2012/02/easy-peasy-lemon-squeazy-mayo/
ReplyDeleteThis is a great recipe Amy. I've been using it for a while now, but I replace the acv with whey and leave it out on the counter overnight so that it is lacto-fermented and full of probiotics. :-)
ReplyDeleteThat's a great idea! Next time I have whey, I'll give it a try. Thanks for telling me!
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