I suppose I can’t be surprised that, after my rave review of the new homemade mayonnaise we’ve been enjoying, there were so many requests to share it.
When I make a grocery list, I will often scrutinize it carefully, examining each item to determine if it is something we can grow or produce ourselves. Mayonnaise has long given me grief, knowing that despite being a step better than ‘miracle’ salad dressing, it still is far from a healthy choice for my family.
My husband LOVES mayonnaise though, comes home from work, desecrates a slice of freshly baked wheat bread with it, and sprinkles on a little pepper loves it. I knew that winning him over to the flavor of a homemade version would be more of an obstacle than learning the technique.
Finally, after experimenting with oils, tweaking the seasonings, and another little push of encouragement from a friend, I quietly substituted this recipe into a side dish at dinner and eagle-eyed the one-man approval committee. When half was consumed, I couldn’t wait any longer and asked for a verbal opinion. I knew we were at least heading in the right direction because the other attempts were met with complete and instant rejection. It was declared a winner and since then pronounced BETTER than Hellman’s!
-Homemade mayonnaise is more colorful than commercial as a result of the color imparted to the dressing by the egg yolk and paprika.
-Personally, I wouldn’t try eating any recipe containing raw eggs unless they are farm fresh.
-This recipe yields a little over a cup of mayo.
-That doesn’t last very long in our home, but on one occasion there was some left over and it was still just as good as day one a week later.
-I use a standard cheap blender, but you can use a whisk attachment or even a hand whisk. Just be sure to add the oil very slowly. An immersion blender like THIS ONE would make homemade mayo making even easier!
-Make a green salad, grill some chicken marinated in this, and then toss with some diy mayo…. oh my, so delicious!
-You can lacto-ferment this recipe by substituting whey for the vinegar and letting it set out on the counter for a day before refrigerating.
I hope that, should you try it yourself, you find it to be as satisfactory a substitute to store-bought mayonnaise as we do.
Homemade Mayonnaise Recipe
- 1 Jumbo Egg, or 2 egg yolks
- 1 teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- 1 ½ Tablespoon sugar
- 2 Tablespoons vinegar, or whey if lacto-fermenting
- 1 cup sunflower oil
- ⅓ cup extra virgin olive oil
- In a blender combine all of the ingredients except the oil.
- Add ¼ cup of the sunflower oil.
- Blend on the lowest setting until just combined and then slowly, drop by drop, drizzle in the remaining ¾ cup sunflower oil and the ⅓ cup olive oil, until thickened. (Once it has begun to thicken, you can speed it up a bit by turning your drizzle into more of a stream.)
- If you are using an immersion blender, measure all of the ingredients (in order) into a mason jar and blend until thickened.
- If you are lacto-fermenting, allow the finished mayo to sit on the counter for a day before refrigerating.