I’ve pretty much been a mayonnaise hater my whole life. Really, I just haven’t been a big fan of condiments in general. They just seemed so strange and full of mysterious ingredients (and this was long before I actually cared about what was in my food). But after I started dabbling in the real food world, I came to realize it was possible to make my own condiments. This took all the mystery out of what was in them and got me thinking that maaaaybe they just weren’t so bad (still never touching ketchup though).
Homemade mayo was my “gateway” condiment into a whole new world of condiment-filled deliciousness. It’s the base for sooooo many fantastic sauces that can take any food from super boring and bland to lick-your-plate good. Once you’ve got plain mayonnaise, you can make ranch, garlic aioli, or southwestern dressing. And then there are the multitude of other recipes you can use it in… chicken salad, potato salad, egg salad… you get the idea.
Why make your own? Well, most store-bought mayos use questionable fats, like soybean oil or canola oil. Even the ones that tout “Made with olive oil!” on the label are still mostly made with shady oils. They also often have other strange ingredients and preservatives. Homemade mayo is just SO easy, and I must say it tastes a lot better than store-bought. Also, don’t be scared away by horror stories of the egg and oil separating, as this has never once happened to me after a full two years of making mayo. Give it try!
- 1 egg
- 1 cup extra light olive oil
- 1 tbls lemon juice
- ¼ tsp mustard powder
- Salt (to taste)
- Crack the egg in your blender and allow to come to room temperature for at least 20 minutes (this helps the egg emulsify with the oil).
- Add lemon juice, mustard powder, and salt.
- Turn your blender on low, then slowly drizzle in the olive oil in a steady stream. It should take around 2-3 minutes to pour in all the oil. At first the mixture will be fairly liquid, but it will thicken as you go. Using a dish towel as a guard may help keep some of the initial splashing at bay.
- Blend for one additional minute after the all the oil has been added.