A quick and easy homemade mayo recipe!
Mayonnaise is a condiment that has a reputation for packing on the pounds and contributing to heart disease, and although that might be true for store-bought versions, a simple homemade mayo can be a healthy addition to any meals.
Mayo is one of those foods that people have oh-so-confused and, truth be told, I used to be rather confused about it myself. After spreading endless jars of mayo on my sandwiches as a kid, I swore it off for years never eating it for fear that it would cause me to pack on the pounds and grow my love handles. So allow me to break down some of the (many) confusing myths about mayo.
- Mayonnaise is not a dairy product, there is no dairy in it.
- Store-bought mayo is not the same as homemade mayo.
- True mayo is made of whole foods; egg yolks, mustard, vinegar or lemon juice, and oil.
- Egg yolks are healthy.
- Mustard is healthy.
- Vinegar is healthy, lemon juice is healthy.
- Oil (the right kind) is healthy.
- Therefore, the whole food combination of eggs yolks + mustard + vinegar + oil is healthy!
The difference between homemade mayo and store-bought mayo comes down to the format and quality of the ingredients. Mayonnaise is primarily made of oil, so choosing the right oil is imperative to ensuring your mayo is of good quality. When making a simple homemade mayo, it is best to opt for olive oil, avocado oil or melted ghee. It is best to avoid all vegetable oils, which is what store-bought versions contain, and opt for the most natural cooking oils to help create the best quality product. Not only are store-bought versions often made with canola or vegetable oil, but they also contain added sugars and preservatives.
The easiest way to make mayonnaise at home is to use a food processor or handheld blender, however, if you don’t have either of these options a little elbow grease goes a long way! The key to getting the right consistency is to slowly add the oil in small batches to ensure a thick and creamy texture is created. Once you can make a simple homemade mayo, the flavour options are endless as it can be augmented to a flavoured version, classic aioli, caesar dressing, tartar sauce or anything else your heart desires.
This homemade mayo recipe can be made with lemon juice or vinegar and olive oil or avocado oil. All combination will turn out equally well!
- 2 egg yolks
- 4 teaspoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- 1 cup avocado oil or olive oil
- Pinch of sea salt
- Place the egg, Dijon mustard, vinegar and sea salt into a mixing bowl or food processor, and whisk to combine.
- While the food processor is running, or while whisking in a bowl, slowly drizzle in oil in small bathes until mayo thickens in texture.
- Season with a pinch of salt as needed. You can adjust the taste by adding a little more mustard or acid as needed.
- Store in a tightly sealed jar or container jar in the fridge for up to one week.
- Serving Size: 1 tablespoon
- Calories: 102 calories
- Sugar: 0 grams
- Fat: 12 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Protein: 0 grams
Keywords: easy, healthy, blender, avocado oil, olive oil