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Homemade Mayonnaise
Do you remember when you were a kid and used to wait with unbridled anticipation for mom to give you the beaters to lick clean when she was making a cake? Yeah, I’m like that with mayo these days. For years I was too intimidated to try making mayo until I did and realized how easy it was.
I highly recommend a good immersion blender, but I have instructions below if you have a regular blender with a pitcher. Be advised that if you use a regular blender, the mayo will look horrible until right before it comes together. Have patience. It will be okay.
My recipe has morphed over the years into what you see below. Sometimes I mix it up and use avocado oil and Dijon mustard, but mostly I stick to the spicy brown mustard and the walnut oil. I like the zing it gives the mayo. I rarely measure my lemon juice these days, but it is about half a small lemon or ¼ of a larger one. It just depends on what’s lying around in the fridge.
Walnut oil and avocado oil can be found on Amazon, but they are expensive so I mix with olive oil to keep the cost reasonable.
Ingredients
½ cup olive oil
½ cup walnut oil
1 ½ teaspoon spicy brown gluten-free mustard
1 tablespoon lemon juice
1 egg
Pinch of salt
Equipment
Immersion blender or, alternatively, a regular blender with a pitcher
The measuring cup that came with the immersion blender or a jar large enough to fit the ingredients and the wand of the immersion blender, such as a wide mouth mason jar or a leftover ghee jar (Test that the wand freely moves in and out of the jar before assembling the ingredients.)
Directions
Place all ingredients in your container. Using the immersion blender, blend the ingredients until thick and creamy. This should take about 30 seconds to a minute. Store in an airtight container. Good for about a week, if it lasts that long. In fact, use it up. You spent good money on those ingredients so don’t let it go to waste.
Alternative tip: If you do not have an immersion blender, you can use a regular blender. Place the egg, lemon juice, mustard, and salt in the blender pitcher. Give it a quick pulse. Then, with the blender running, stream the oil through the opening in the lid very slowly in a very thin stream. This will take a while. It will look like awful gunk until right before it comes together and becomes mayo. I used to hear the motor change slightly right as it started to come together.
