My Favorite Mayo!

I love Mayonnaise. That’s right, I said it! 

Growing up I was a super picky eater, and I HATED almost every vegetable I ever encountered. But if I could dredge the offending vegetable through some oh-so-creamy Mayonnaise, there was a slightly better chance I would actually eat it. Sandwiches always had Mayo on one piece of bread (the lettuce side) and mustard on the meat or cheese side. And I wanted a real smear of mayo, no stingy, barely there whisper of mayo. Tuna salad, cole slaw, and potato salad were just convenient socially acceptable ways to ingest more of the delicious white stuff. 

But as I got older, and learned more about good fats vs not-so-good fats, Mayo began to lose its luster. I stopped using it.  Life became meaningless and dry. Sometimes I’d desperately search for a jar of Mayo in the fancy grocery stores, looking for one with Monounsaturated fats like olive oil, avocado oil, or macadamia oil. I always left empty-handed. 

So I started making my own Mayo…it’s not that hard. I HAD to make it in culinary school, where we made everything from scratch, and Mayonnaise is a classic emulsion. But all that whisking and drizzling, and praying that the emulsification gods would smile upon us that day….I don’t need that kind of stress in my life anymore. 

Enter the Immersion Blender! 

Now I make my Mayo with my trusty Immersion Blender and it works 100% of the time.                  5 Ingredients. 1 Mason Jar. 90 seconds. That’s it. And I get to choose my oil—no more sketchy industrial seed oils, or weird gums and stabilizers. No sugars, no starches, no preservatives. Just creamy, delicious, thick Mayonnaise. 

Here’s how to do it—

Ingredients: 

1 cup healthy oil (EVOO, Avocado, Macadamia, etc)

1 Egg* at room temperature

1/2 tsp dry mustard OR 1 tsp prepared mustard (dijon or a good german mustard)

1/2 tsp sea salt (or to taste)

1 TBSP Organic white Vinegar 

*preferably from happy pastured chickens, or at least cage free and organic, bonus points if               you have your own chickens

Method:

Crack the egg into a 12 oz wide mouth Mason jar 

Add the Mustard, Salt, and Vinegar

Finally, pour the oil in all at once. 

Place your immersion blender into the container, making sure it is touching the bottom. Turn it on, and SLOWLY start to pull it upward. You will see the mixture begin to emulsify and turn white. Continue slowly pulling the blade up through the mayonnaise. pulse up and down, once or twice to completely blend. Turn the immersion blender off and remove it from the jar. You should now have a beautiful jar of fresh, homemade Mayonnaise. 

Store tightly capped in the fridge. This should keep for 7-10 days, but you’ll probably eat it all up before then! 

How easy was that?!?  

If you are more of visual learner...or just love watching really amazing how to videos, you can check out my how to video for this recipe HERE  

Now go mix up a batch and come back and tell me how much you love it, and what you’re going to do with it!