Why spend money on store-bought when you can whip up this mayonnaise recipe anytime you're in need?
Mayonnaise is quite simple to make, and your homemade mayo won't have the same extenders, sugars and additives usually added to the store-bought variety. However, because it won't have those same additives, it won't last quite as long, but you're also not making a boatload of it either.
Since I learned how to make homemade mayonnaise, I haven't bought commercially made brands. It's just not necessary. Whenever I need mayo, I just whip up a batch. Plus, because I have full control over what goes in it, I can add just about any additional herbs and spices to adjust it to my own pallet, or make flavoured mayonnaise whenever the need arises.
For anyone switching from store-bought to homemade, you might want to include a teaspoon of Monkfruit sweetener or fine coconut sugar into this recipe to help the transition. You don't realize how much sugar is added to commercially produced mayonnaise until you make your own from fresh ingredients. The addition of a natural sweetener will help if you're transitioning a family that isn't necessarily happy to be giving up their usual brand.
Making your own mayonnaise is something of an eye-opening experience for anyone who has never really considered how mayo is made. It is after all, primarily emulsified oil. It puts into perspective how limited we all should be when reaching for a jar of mayonnaise. It also makes it even more important to use fresh, wholesome ingredients, starting with the oil.
For mayonnaise to taste light and not oily, the least flavourful oil needs to be used. I typically turn to avocado oil, as it's almost flavourless, but it's also a healthier fat. However, avocado oil is pricy (typically $17 to $20 CAD for a litre so, always look for sales). If you need to find an alternative, look for the lightest coloured vegetable oil you can find.
The one piece of equipment that makes mayonnaise-making so simple is an immersion blender. I'm not sure I can live without one at this point. Plus, they typically come with a tall container, which is perfect for making mayonnaise as its diameter isn't much wider than the head of the immersion blender itself. This is important because there is a trick to making perfect mayonnaise.
The order your ingredients go into the blending container matters. The egg and all the spices need to go first, with the oil being added last. The head of the immersion blender needs to be placed firmly on the bottom of the container before being activated. Then, with the speed set on high, hold the head at the bottom until the contents begin to emulsify and turn mayo-coloured. Only then do you start slowly lifting the immersion blender upward to work in the rest of the oil.
You need only try this once to see how easy it is to make your own homemade mayonnaise. Experiment with adding siracha for spicy mayo, or puree garlic for something savoury. A batch will last about a week or longer depending on the freshness of the eggs and lemon juice.
(Makes 32 servings | Serving size = 1/2 tablespoon)
1 large egg
1 1/2 teaspoons lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon Dijon mustard
pinch of sea salt
1 cup avocado oil (or lightest possible vegetable oil)
In a tall, narrow mixing container, add all the ingredients with the oil added last.
Blend from the bottom up until all the oil is emulsified.
Store refrigerated in an airtight container and use as needed.
Nutritional Information Per Serving:
total calories = 67 | total fat = 7.15g | saturated fat = 1.05g | cholesterol = 5.81mg | sodium = 4.33mg | carbohydrates = 0.04g | dietary fibre = 0g | sugars = 0.01g | protein = 0.2g