I never thought I would make homemade mayonnaise when I can just buy a jar at the store. After all, it’s dairy free and cheap. But let me tell you, after discovering just how easy it is to make my own homemade mayonnaise, how much better it tastes, and how many junk ingredients are in the store-bought, I changed my mind.
Not all but most commercial mayonnaise you can buy at the store – including Olive Oil mayonnaise – have other yuck oils in them as their main ingredient. Vegetable oils such as canola, soybean, corn, and cottonseed are the oils most common in store-bought mayonnaise and they are highly processed, contain trans fats, and/or are very high in omega-6 fatty acids which causes inflammation in the body and can lead to numerous health problems. Another problem is that they usually have added sugar and artificial ingredients.
But I’m here to tell you that making your own is REALLY EASY and the taste is beyond compare! All you need is a food processor, a few simple ingredients, and 5 minutes – really, just 5 minutes!
While this isn’t by any means a revolutionary recipe, I’ve learned a lot in my quest to make perfect mayonnaise every time and I wanted to share what I’ve learned so you don’t have any “flops” like me 🙂 So before you get started, here are a few things you need to know:
1) All of your ingredients MUST be room temperature or it will not thicken.
You can place your eggs in warm water for 5 to 10 minutes or leave them at room temperature for about an hour. I set mine on the counter the night before – no need to worry, the egg won’t go bad!
2) The kind of olive oil you use AND the brand you use matter!
When making mayo, extra virgin olive oil it is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same, it took me a long time to figure out why sometimes my mayonnaise tasted awesome and other times it was bitter – some brands of extra light olive oil still have a strong taste! So I started using Filippo Berio brand every time because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo. If it has any olive taste to it, your mayo will be bitter.
3) Buy pasteurized eggs.
I didn’t make homemade mayo for a long time because I was worried about the raw egg. But then I discovered that you can buy pasteurized eggs, which are safe to eat raw! If you don’t want to spend the money on pasteurized eggs, you can pasteurize them yourself – just google it 🙂 Or you can buy good quality cage-free eggs and wash the egg shell to remove any bacteria that might contaminate the egg when broken. However it’s not guaranteed like pasteurized eggs.
4) The slower you pour, the thicker the mayonnaise.
When the recipe says “slowly drizzle” take it seriously. If you dump the oil in all at once it will result in a runny mess. The recipe works best if you pour as thin a stream of oil as possible.
5) Don’t use a copper or aluminum bowl
It can leave an aftertaste in your mayo.
5) And finally, Homemade mayo is SO MUCH better than store-bought!
Seriously, this will change your life. Homemade mayo is light, fluffy, creamy, non-gloopy, and has a richer flavor. It’s amazing.
With all of that out of the way, lets get started!!!!
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By the way, this goes perfect in Homemade Ranch 🙂
- 1 Whole Egg, room temperature (use pasteurized if worried about the raw egg)
- ½ tsp. Sea Salt
- ½ tsp. Ground Mustard
- 1¼ C Extra Light Tasting Olive Oil, Filippo Berio brand (See above, the brand matters!)
- 1 Tbsp. Lemon Juice, room temperature
- Place the egg, salt, ground mustard and ¼ C of the the olive oil into the bowl of a food processor.
- Whirl on low until combined.
- While the processor is still running, SLOWLY drizzle the remaining olive oil in, this should take you about 3 minutes. Resist the urge to dump it in at the end.
- Add the lemon juice and pulse on low until combined.
- Place in fridge for 30 minutes to an hour.
- Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg's expiration date.
this post is part of Real Food Fridays and Allergy Free Wednesdays