This simple, homemade mayonnaise recipe changes everything!
Eating store-bought mayonnaise is like eating chemical goo.
Mayonnaise is one of America’s favorite condiments. It’s at the heart of so many of our favorite things. I’m thinking about potato and egg salad, tuna salad and creamy dressings. And what’s that leftover turkey sandwich without (a lot of) it?
There was a time, though, when it was a guilty pleasure, especially back in the days when we were all terrified to eat any fats. Then we found out about Sally Fallon and Nourishing Traditions and realized that fats weren’t only okay, but we really need them! So we could have all the mayo we wanted. Right? But no, because every single one of the brands available in the supermarket were made from tons of creepy ingredients like those industrial vegetable oils and so many other things you couldn’t even pronounce.
So then we’ll just make it ourselves.
Right? Well, that sounds good, but every recipe I ever tried requires three hands. You hold the mixer in one, the bowl in the other and then you drop the oil in very slowly, one drop at a time. And if you put the oil in too fast (because it’s hard to manage all of this at once) your homemade mayo ends up being a nasty mess that you have to throw out. Eating mayonnaise as part of a real food diet was a problem.
That is, until I found THIS RECIPE, which is quick, delicious and never fails!
It’s truly like magic.
In fact, the recipe is called “Magic Mayonnaise” and it’s in a wonderful book called The Hands-On Home: A Seasonal Guide to Cooking, Preserving & Natural Homekeeping by Erica Strauss.
(NOTE: For this recipe, you need an immersion blender. I have this one. If you don’t already have one of these, I promise you it is worth the small investment. I use mine every single day and consider it my number one kitchen tool.)
Homemade Mayo Recipe
In a wide mouth pint mason jar, combine
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 1 cup neutral flavored oil (I use a light olive or avocado for mild flavor and to get healthy fats.
Let the egg settle to the bottom of the jar, then insert the immersion blender all the way down and turn it on at medium speed. Keep it at the bottom so that it will pull the oil down and form an emulsion. When you see that it has become mostly mayonnaise, slowly pull the immersion blender up and out of the jar, pulsing as you go. Put a lid on the jar and it will keep for up to a week.
And that’s it.
Quick, easy mayonnaise you can make yourself in five minutes or less, with all healthy, delicious ingredients. So now go have that turkey sandwich with plenty of mayo. Life is good!
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