I hate store bought mayonnaise even though it’s naturally gluten-free. It’s not the taste; it’s the ingredients. Let’s pile on some more transfats on top of this processed food please, yum! I think homemade mayonnaise is one of those recipes everyone should know how to make. It’s super easy if you have an electric mixer. It’s super easy without one too, it’s just more of a workout. Here’s how I made mine:
- 2 egg yolks
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 4 teaspoon lemon juice
- 1 teaspoon salt
- 1 1/4 cup extra virgin olive oil
- 1/4 cup red palm oil
In a bowl, whisk together (by hand) all the ingredients, except the oils. This is just to break the yolks and blend the flavors.
Using an electric mixer, keep whisking the egg yolk mixture while adding the oil very slowly, about 1/4 teaspoon at a time, over a few minutes.
Mayonnaise is an emulsion. It means it’s a mixture of two liquids that normally can’t be combined. Constantly whisking while adding the oil slowly, allows for the liquids to combine.
Once the mayonnaise starts to hold together, you can add the remaining oil in a slow, steady stream, while whisking.
Keep the mayonnaise chilled in the fridge. I used fresh cage free eggs, and my mayo still tasted good after a week. I used it to make russian dressing, devilled eggs, potato salad and bacon/lettuce/tomato wraps. And of course, with my left over egg whites, I made meringue!