After I thoroughly depressed you a few days ago with the knowledge that there’s sugar hiding in your mayo and sauces, I promised my homemade mayo recipe.
Healthy store-bought mayonnaise is not something that exists at the moment; all of them are prepared with oils that are very high in polyunsaturated fat. I’m sure you can go on Amazon.com and find a healthier option but why do that when you can make your own?
Making mayonnaise doesn’t have to turn into an endurance test of your whisking abilities, thanks to the help of common kitchen tools. Making mayonnaise by hand with only your arm, a bowl and a whisk can certainly empress a few and makes for less cleaning, but it can frankly be exhausting and very frustrating if the mayonnaise ends up breaking. Using either a blender, food processor or handheld immersion blender (my fav) is the easiest way to whip up a perfect mayonnaise every time. I use an immersion blender with the whisk attachment, but any tool you have that’ll let you blend all the ingredients while you slowly pour in the oil works just fine.
Choosing the oil right
Mayonnaise is made primarily of oil, so choosing the right oil is very important. You can use either light olive oil or a combination of light olive oil with macadamia oil, avocado oil, melted lard or melted ghee. Personally, I prefer avocado oil. Mayonnaise is probably the only occasion where I’ll use light olive oil instead of a higher quality extra-virgin olive oil, which would taste too strong for mayonnaise. It’s also important to use a greater amount of oil that stays liquid even when placed in the refrigerator, to prevent your mayonnaise from becoming as hard as a rock. So for example, if using lard or ghee, a good proportion would be to use ¼ of the lard or ghee to ¾ of olive oil. This is too complex for me – that’s why I prefer using avocado oil. I’m all about simplicity!
Fixing a broken mayonnaise
A mayonnaise becomes broken if the oil is incorporated too fast with the mixture of eggs and becomes liquid and lumpy. Don’t panic if this happens, fixing a broken mayonnaise is not as complicated as it may seem. Simply take out a new glass bowl, add in an egg yolk and 1 tsp of fresh lemon juice and then slowly whisk or blend in your broken mayonnaise. Viola!
Mayonnaise can be augmented with quite an array of flavors to become an aioli, tartar sauce, Caesar dressing, ranch dressing or pretty much whatever you’d like. Here are a few ingredients you can play around with to create an almost unlimited variation of mayonnaise flavors: black pepper, sun-dried tomatoes, roasted red peppers, horseradish, garlic, dill, chili pepper flakes, chives, basil – you get the idea.
Mayonnaise Recipe from Paleo
Yields: 1 ¼ cups Prep: 15 min
- 2 egg yolks;
- 1 cup of your chosen oil (e.g. 1 cup of light olive oil);
- 1 tsp Dijon – read the label and make sure there’s no added sugar
- 4 tsp fresh lemon juice;
- 1 pinch of salt;
- Place the egg yolks, 1 tsp of the lemon juice, the mustard and the pinch of salt in a bowl or in the bowl of your food processor or blender.
- Start whisking/blending everything together and then start slowly drizzling the oil in. If I can do this, you can do this 😉
- Continue pouring in the oil slowly, but steadily. An emulsion will eventually start to form and you’ll be able to pour in the oil more quickly.
- Using a blender, immersion blender or food processor makes it very easy, but if you decide to whisk it by hand you’ll have to whisk quite vigorously for the whole process to prevent the mayonnaise from separating.
- Your mayonnaise should be quite thick when all the oil is incorporated and you can then add the remaining lemon juice and blend it in with the mayonnaise for a smoother texture.
- Refrigerate and enjoy! And, share your favorite mayo recipes with us and I’ll post them on the blog for all to try.