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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.
Ingredients
- 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)
Instructions
- 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.
i use olive oil and it tastes great. i’ve made it for along time….not with this recipe, but similar.
Thank you Stacey!
I throughly enjoyed your commentaries!
I’m wondering about alternative options for Dijon mustard and think of miso and will try that out soon because I love homemade mayonnaise and refuse to buy the wayward “commercial cousin.”
Chef-doctor Jemichel – I really love your idea about trying miso instead of dijon mustard. Please share your results!
that sounds yummy!
How long will this keep in the fridge?
I’ve had it keep in cupboard for ever.
Traditionally mayo is a way to preserve eggs for a very long time.
at least 10 days in my experience
With a stick blender there’s no need to trickle oil. You put everything in a jar first, including the oil, then put the stick blender in push the button without moving blender for like 5-10 seconds. Then slowly raise the blender to finish incorporating all the oil and other ingredients that may have floated to top. With this method the most time consuming part is gathering the ingredients. And you blend in the same jar you store it in so no need to transfer end product either or clean the food processor. ☺ Homemade mayo is the way to go for sure!
thanks for the tip about blending in the jar. I’ve always struggled with my stick blender and pouring at the same time…this way seems very practical. Thanks for sharing.
I tried this method out this week, and while it did make a nice emulsion, it did not thicken in the same way as with a food processor. It was indeed still tasty. (And, of course, one can do this by hand as well.)
Whew! I checked the article about the avocado oil and I used Chosen Foods most of the time, so that’s good news. Plus I’m finding I can do at least 1/3 of the oil as Olive Oil and have the flavor not be affected. Extra bonus! (Also, I second the stick blender, it’s changed mayo making forever for me!)
One other tip, if on a rare day the mayo “fails”, (tends to on stormy days) just put it aside over night and try mixing again in the morning. I’ve never had to throw out ingredients since I tried this. =)
great advice!
Thanks for that tip as I made mayonnaise tonight and it didn’t thicken. I make it frequently too! But it was a stormy day, so might be the issue. I didn’t throw it out and it’s in my fridge. I still used it runny in my potatoes at dinner and it was still so tasty!
Save your bacon fat and use it to make the mayo!
What a fantastic idea!! And completly delicious! Plus with the bacon fat being a very soft saturated fat, I’m betting the texture holds up well without getting too firm.
is this ok for raw eggs? I’m new to this method of eating.
Yes Jen, just be sure that your source for raw eggs is from a clean, pasture-based farm/farmstead. If there are any ridges in the eggs, don’t use them raw as this can indicate salmonella contamination. Otherwise, if fresh and clean they should be fine.
Love using light olive oil, white wine vinegar, and a hearty mustard. Our favorite.
I like that also. However, I am still trying to find out the provenance of the light olive oil and whether it is up to standard. Stay tuned.
I do it even more paleo…. by hand. The tip is to turn with the fork FLAT in the plate.
As I grow avocado and raise sheep, I often start with an avocado mixed with olive oil and then the egg, and then melted MUTTON FAT.
You can put all the eggs whole (yolks have enough biotine to compensate).
You can avoid the mustard, or use your own seeds made into flour.
You can use any seed, be it sunflower or pumkin etc.
You can do it without vinegar or lemon juice. But I eat mine in the day.
You can even do it sweet, like no salt, no acid, but pureed bananas. It makes a nice cream.
So many variations…
Delicious! I used duck eggs and replaced the lemon juice with whey from my kefir making. Still amazing!
That sounds terrific!