Homemade Mayo = Omnipotence
I made mayonnaise for the first time yesterday and I felt so self-satisfied and strangely powerful. “I am a Golden God!” (Almost Famous, anyone? . . .). Easy! Delicious! This recipe is adapted from Melissa Joulwan’s homemade mayo recipe from The Clothes Make the Girl. [PS Her book Well Fed is amazing!] If you don’t have an immersion (“stick”) blender, you may want to try her regular blender method. But then I will wonder why you don’t have an immersion blender? That, plus a mason jar makes so many recipes (think smoothies and soups) a breeze! Anyway, I digress.
1 large egg
2 tablespoons of lemon juice
1/4 cup plus 1 cup light oil. I use avocado oil. Or even sometimes MCT oil.*
1 teaspoon mustard (yellow, Dijon, stoneground or dry) or more to taste
1/2 teaspoon salt
1 teaspoon dry dill weed (optional) [Dilly-O finishing salt from Salinity Salts is great in this and made in Southern Oregon :)]
- Let all of your ingredients come to room temperature, about an hour.** Break the egg into a mason jar and add the lemon juice, mustard, salt, dill, and 1/4 cup of the oil.
- Blend the ingredients together with your immersion blender until the ingredients are combined.
- Slowly drizzle the remaining 1 cup of oil into the jar with the immersion blender resting on the bottom of the jar until the liquid forms the emulsion, a few minutes. You will hear the pitch change lower to signal your victory.
- Enjoy! The mayo expires when your egg does, but probably won’t last that long.
Inspirations and Variations – for a spicy kick, add cayenne or some chipotle peppers in adobo sauce (you can find the Embasa brand cans in the Mexican food section of most supermarkets – and a little goes a LONG way, heat wise! Go for the small can.) Chipotle mayo goes amazingly well with roasted potatoes. I’ve even added roasted jalapenos for a kick. Or use the mayo to make tuna or egg salad or deviled eggs (perfect steamed easy-peel hard or soft boiled egg recipe here). Or ranch dressing dip for healthy chicken wings. Once you see how easy, fresh and superior homemade mayonnaise is, I doubt you will ever want to buy it at the store again.
*I used to use light olive oil but a friend pointed out that this oil can be of questionable origin/processing. We recommend steering clear of rapeseed (canola) oil and other random vegetable/corn oils to avoid GMO ingredients and rancid, heavily processed chemically-laden ingredients in general. [One friend uses Extra Virgin Olive Oil, which tastes too strong for me, but she likes it. Another friend uses a mixture of EVOO and coconut oil! So it is fun to experiment with oils but I am loving the avocado oil!]
**Did you know it is considered strange to refrigerate eggs in many countries? If you have farm fresh, organic eggs and eat them pretty quickly, it’s ok to leave them in the pantry for a few days, promise.