Generally, mayonnaise makes me uncomfortable. All that white creamy dense sauce on the shelf at the grocery store, with all the stabilizers and preservatives…I’m not a fan. However, there is just something about homemade mayonnaise.
Tangy, tasty, and you know exactly what is in there! Today I had the big idea to make a chicken salad but the idea of using mayonnaise from the store was not appealing. I made my own.
The best news is I had everything in my pantry! It really is THAT easy! And homemade mayo is so much healthier. You know what is in there. Do you know what is in the mayo you buy at the grocery store? The only downside to homemade mayo is the length of time it stays in the fridge. Max one week,to be safe only a couple days. Why? RAW EGGS.
Avoid the next paragraph if you don’t want to be grossed out. However,it contains a necessary disclaimer about eating raw eggs and what to look for if they do indeed make you sick. Consume raw foods at your own risk.
Yes. Homemade mayonnaise contains raw egg yolks. *Consuming undercooked or raw foods like eggs, meats, etcetera, can make you sick. Salmonella Enteritis can be caused by consuming raw meat, poultry, eggs, fish, and shellfish, unpasteurized milk and dairy,and fresh produce. Some symptoms of salmonella include abdominal pain, nausea, vomiting, diarrhea, fever, chills, headache, muscle pain, bloody stools. That is exactly what you wanted to read in the middle of a recipe huh? It is my obligation to let you know what you might be getting yourself into when you venture into using raw eggs to make your mayo. Homemade mayo or store bought. Pick your poison.
If it makes you feel better you can pasteurize your own eggs, but your mayonnaise will still only keep for a couple days. To pasteurize the eggs, use a cooking thermometer, and get the eggs in hot water up to 140 degrees. This will not cause the eggs to cook, but will pasteurize them. If you like,you can also wash the outside of the egg shell to eliminate the chance the mayonnaise will be contaminated by anything on the outside of the egg shell.
I have tried several varieties of homemade mayonnaise. Julia Child had a wonderful version but it involved a lot of work. AKA constantly whisking to emulsify your eggs and oil. Not that I am opposed to a little elbow grease, my lateral epicondylitis doesn’t need that kind of aggregation. I own a blender and several other mixing devices for a reason.
Ok, now for the recipe. The amount of ingredients I am going to give you is enough to only make about a cup of mayo. If you need more, by all means double it. Since it goes bad so quickly, the average person/family really only needs a small amount.
Homemade mayonnaise recipe paleo
1 large egg yolk
1/4 tsp salt
1/4 tsp dry or Dijon mustard
1 tsp lemon juice
1tsp vinegar (white, or whatever you’d like)
3/4 cup avocado oil (or whatever oil you’d like)
Mix all ingredients together except for the oil. Pulse together in the food processor.
Then slowwwwwly add the oil a drop at a time. Slowly. This is a process. It must emulsify. It must form together into a white goopy mess.
There are A LOT of variances to homemade mayo. Check the web. Google it. If you don’t like this recipe, add some spices or herbs to it, use lime instead of lemon juice, use red wine vinegar instead of white vinegar. If avocado oil isn’t your thing and you want to use olive oil (mild!) or even a regular oil like canola or vegetable, feel free. Modify it to your liking.
Check out this method from The Healthy Foodie. It never occurred to me to use my immersion blender!
Homemade may can be a great adventure. Have fun with it! (I don’t get out much!)