To read the post about my experiences, successes and failures in making this recipe go here.
Mayonnaise is one of the great basic sauces, and the base for many salad dressings. Homemade mayo is easy, but if dressed up with some garlic, can be garlic aioli. With more lemon, it’s a simple, raw improvised “hollandaise sauce”. I will also be experimenting with adding fresh herbs as well!
Mayonnaise
Rating:
4 forks (key)
Difficulty:
Easy
Page in NT:
137
Ingredients:
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon dijon mustard [TNC: other mustard would be fine too]
1 1/2 Tablespoons lemon juice [TNC: I used about half this much]
1 Tablespoon Whey (optional)
3/4 – 1 cup extra virgin olive oil, expeller-pressed sunflower oil, coconut oil, or a combination
generous pinch of salt
Preparation:
This recipe is easiest when using a blender or a hand immersion blender and the cup that comes with it. To make the mayo this way, put all ingredients in the blender cup and mix for about 30 seconds until the mayonnaise is fluffy. There is no need to dribble the oil in drop by drop when using this method.
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{ 12 comments… read them below or add one }
This is one of the recipes that didn’t work out so well for me. I didn’t like the taste so much. Unless I use sesame oil. I found a bacon grease mayo recipe and think I will definitely give that one a try when I run out of store bought mayo.
Crystal… great idea! I think I will try replacing just part of the oil with a bit of bacon grease, should give a nice flavor…
I LOVE my hand immersion blender. Never thought to use it for mayonnaise; I’ll have to give that a try.
All I can say is… Great Minds Think A Like
I have been recently perfecting my mayo recipe and just posted it today also. It really is so easy to do and is so much better ‘nutritionally’ than store bought mayonnaise.
I loved this recipe. Just tried it tonight for the first time. I didn’t include any dijon mustard or whey but added the juice of one lemon and a clove of garlic. It tasted beautiful!
How do you use coconut oil in this? Do you melt it first?
I am ashamed to admit I adore Hellman’s/Best Foods mayo (I know, I know), so making a replacement will require some trial and error for me.
I too, am attached to the flavor of Best Foods Mayo, but just can’t bring myself to buy it anymore because of the soybean oil. Ive been experimenting with olive oil, sesame oil, coconut oil and ghee to replicate the taste of store bought mayo. The closest I’ve gotten is 1 part melted ghee to 3 parts “light” olive oil. Im not sure how I feel about the refined olive oil, but for me, good EVOO does not make good mayo.
Just a heads up if you want to use melted coconut oil…you have to mix it with another oil (I use grapeseed oil) because if you don’t it will turn to a solid chunk! I speak from experience…LOL!
The mayo recipe is definitely one of my all time NT favorites. Thanks for posting this! have a 5 minute video blog of me making it in the kitchen if any of you are more visual learners.
http://thehealthyhomeeconomist.blogspot.com/2010/03/real-people-making-real-food-in-real.html
This was the first thing I tried on this website. Followed it to the tee. It came out beautifully but I’m sorry to say it tasted awful. It tasted like olive oil with salt. Wouldn’t use it again. I will try a few more recipes with hopes the results are better.
Nina… I totally agree, I don’t prefer olive oil mayo either. I had to buy some good quality organic expeller pressed sunflower oil just to make mayo with. I’ve heard that a blend of sesame, sunflower & coconut oils are good too. Keep trying until you get something that you like… it’s worth it!
Finally, after months of procrastination, I tried this recipe and had success the very first time! I read and re-read this post and your previous post several times before even attempting it. I never could eat mayo without getting a migraine due to the egg content. Strangely, I could eat Miracle Whip without having the same problem! However, I gave up Miracle Whip about a year and a half ago and knew, sooner or later, I’d have to take the mayo plunge.
Well, summer is here and I wanted potato salad- so it was time to take the plunge. I figured if I made it myself, then I knew the egg content and could measure out my servings accordingly; I can eat one egg per week without getting a migraine. As it is highly unlikely that I will eat a full cup of mayo in one week- I should be safe.
Oh- one final thing- I wanted to share a little trick about cleaning out the blender. After emptying the blender, add a cup or so of water and run the blender. Make sure to hold the lid down! This really makes it easier to clean