I’ve been avoiding famous mayonnaise brands because they’re typically made from canola or soy oil, both products made from crops that are commonly genetically modified. I spent a small fortune on a “certified non-gmo” canola mayonnaise a couple of months ago, only to find it was
terrible a really good replication of Miracle Whip. NOT what I was looking for. So I started making my own, experimenting a bit with different ingredients until I found a combination that tasted like the spread we’re used to. Depending on your equipment, it can take from 60 seconds to 15 minutes, start to finish. There is a certain margin of error with the need to emulsify the ingredients, but using a room temperature egg really seems to increase the rate of success. Out of the dozen or so batches I’ve made, all but one have emulsified into a nice thick spread. The one that didn’t emulsify? Was turned into a splendid salad dressing.
Make your own mayonnaise
- 1 egg at room temperature (this is critical)
- 2 teaspoons apple cider vinegar (I use Bragg’s)
- 1 teaspoon water
- 2 teaspoons Dijon-style mustard (you’re making your own, right??)
- pinch of salt
- 1 cup extra light olive oil
With an immersion blender (I use this one): Pour the oil directly into a quart sized, wide mouth canning jar to the one-cup mark (no measuring cup to wash). Add remaining ingredients. With the blade portion of the blender sitting at the bottom of the jar, pulse two or three times, then hold power on while moving the blender up and down in the jar. You’ll have nice, thick mayo within 30 seconds.
In a blender: Add all ingredients except the oil to the blender container. Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour in the oil through the feed tube. I mean drip by drip. Or at the very least, the thinnest stream you can possibly pour without adding it drip by drip. Adding the oil slowly is the key to emulsification. It should take about 10 minutes to add the oil.
In a food processor: Many food processors have a feature that most people (uh, me, until a few weeks ago) don’t even know about. The little push tube? Look to see if it has a hole in its base. This is for slowly adding oil! So, same drill as above – all ingredients except oil go into the food processor bowl. Put lid in place, turn the machine on and pour the oil into the push tube; it will regulate the flow of oil. It’s easier on the arms, faster because of the steady oil stream instead of my hit and miss pouring, and easier to get all the mayo.
Note: The recipe makes a little more than a cup of mayonnaise and lasts a week or so in the fridge.
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