Tuesday, September 15, 2015
I've tried homemade mayo in the past, and while it tasted pretty good, it wasn't thick and spreadable. So I gave up on homemade mayo and went back to store bought. Well yesterday, when I went to make my son's lunch for school, I realized I was completely out of mayonnaise, so I tried again with a different recipe and different technique. I couldn't believe how fast and easy it was, and how thick the mayo was! It was perfect. I may never buy store bought mayo again!
adapted from Nourished Kitchen
3 fresh egg yolks
3/4 teaspoon coarsely ground sea salt
2 tablespoons lemon juice or vinegar
1 teaspoon apple cider vinegar
1/2 teaspoon dry mustard
1 tablespoon water
1 1/2 cups avocado oil*
Place the egg yolks in the bottom of a blender, then add salt, lemon juice, vinegar, dry mustard and water. Pulse the mixture to combine, then turn the blender on low to med-low speed. In a very slow but steady stream, add the avocado oil to the egg mixture while the blender is running continuously. This should take 2-3 minutes before all the oil is added. The mixture should be thick and ready for use. Transfer the mayo to a jar with a tight-fitting lid and store in the fridge and use within about a week.
*I use avocado oil because the flavor is mild. You could also use olive oil, or light olive oil. Avoid using inflammatory vegetable oils such as canola, corn, and soybean oils.
Labels: Condiments and sauces