Homemade mayonnaise is so superior to its commercial cousin that it is astounding that people still buy it at the store. Really! It’s easy. You control the taste, and it lasts two weeks in the fridge (if you can resist smearing it on everything and everyone). With the help of your food processor, you can have two cups of silky, rich sauce in under 10 minutes.
- 1 whole egg
- 2 egg yolks
- 2 teaspoons vinegar or lemon juice (use more if you like it snappier)
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- 1 ½ cups oil* (I like a mixture of liquid coconut oil, olive oil and avocado oil)
- Use your food processor with the mixing bowl and simple top. You will use your plastic blade and your oil dispensing lid that come with the machine.
- Put all ingredients except oil in the food processor.
- Turn on machine.
- Pour oil into the top vessel, where it will dispense in a very orderly and thin stream into the whirring mixture. (That’s what that cool, little hole is for on the top!) No dispenser? Simply pour very slowly, just a trickle at a time.
- By the time your oil is all gone (over several minutes), the mayonnaise will be done.
- Now, that was indeed easy. Dip something (like your finger!) into your masterpiece and enjoy the superiority of mind that will overcome you next time you see those hapless fellow shoppers in the condiment aisle. Adjust with more salt or acid to taste.
*About oils: since creating this post, I’ve begun using avocado oil, instead of peanut oil. Peanut oil isn’t especially bad (compared to standard vegetable oil), but I feel that avocado oil is much better. For a good discussion of the different types of oils and why to use some and not others, see this helpful information from the Weston Price Foundation.
What other oils could you use? I have occasionally added some melted bacon grease to make baconnaise. It’s terrific. (We make our own bacon, so I’m not concerned about the nitrite problem.) I also sometimes use light olive oil in the mix of oils. I’ve found that while I love EVOO, it can be a bit strong for mayonnaise when used as the primary oil.
People have been surprised that I use coconut oil. You do need to melt it or use a fractionated variety. If you use a quarter to a third of a cup of coconut oil, it will give your mayonnaise a very nice body once it firms up in the fridge.
Editors Note – The recipe calls for avocado oil and we’ve learned that not all avocado oil is created equally. Please see this article for brand recommendations: http://bit.ly/avocadooilbrands
Also, we recommend eggs from pasture-raised hens whose supplement feed doesn’t contain any soy or corn.