Did you know that store bought mayo is usually made with highly processed, inflammatory seed oils? Soybean and canola are the worst offenders. These oils are processed using high heat methods and solvents that may damage the polyunsaturated fatty acids in the oil, causing rancidity. And if there’s one food additive you want to avoid, it’s rancid oil! My homemade mayo uses extra light olive oil, which is very mild tasting, and more importantly, chock full of heart healthy monounsaturated fats that are less prone to heat damage. Watch out for labels that proclaim a mayo is made with olive oil, because if you look closely, the ingredients list will show soybean or canola oil as the first ingredient. Moral of the story: If you want mayo made with healthy oil, you have to make it yourself.
If you’ve never made homemade mayonnaise before, you should try it at least once. I guarantee once you see how easy (and fast!) it is to make America’s favorite condiment right in your own kitchen, you’ll never want to go back to the store bought kind. To see it being made in action, feast your eyes on my first ever Youtube tutorial! I hope you’ll find it just as fun to watch as I had making it. What do you think? Would you like to see more of these instructional videos?
If you don’t have a 2-cup glass measuring cup, you can also use a 32 oz Ball mason jar as the blending vessel. Bonus: You can store your mayo in the same jar! I picked up this jar at a thrift store for $2, but you can order mason jars online as well.
After making so many batches of mayo for my Broccoli Bacon salad this week, it’s hard to imagine that at one point in time, just the smell of mayo made my stomach churn. It all started one fateful day in 5th grade when I decided to tame my frizzy curls. Perusing Seventeen magazine for beauty tips, a smiling model caught my eye. She beamed up at me from the glossy pages with pin-straight, shiny hair. Her image accompanied an article touting an all natural hair mask made with–you guessed it–mayonnaise! In the hope that I, too, could have hair that reflected light, I coated my strands with the condiment that promised a miracle and saran-wrapped my head like a leftover sub sandwich. As I showered next morning, I felt giddy with anticipation. After giving my hair a quick scrunch with gel, I hopped in my mom’s car and prayed that my hair would be dry by the time we arrived at school. Wouldn’t it be amazing to make an entrance into homeroom with shiny, bouncy, frizz-free curls? Except… my hair never dried. By lunch time, it appeared as wet as when I first stepped out of the shower! Even worse than the greasy appearance was the overwhelming odor of potato salad emanating from limp locks. It was all I could think about as I stood outside on the field in the hot sun, the stench of oil and egg emulsion hanging like a cloud around my head. This traumatic incident would lead to a 15 year rift between me and the iconic white sandwich spread…
Enter: Alton Brown. To get reacquainted with the white stuff, I decided to go with a recipe from the man whom I trusted with all culinary ventures outside my comfort zone. Alton’s party mayo ended up making the most perfect, creamy mayo, first try! Not too runny, not too thick, and super flavorful from the lime juice. My biggest change to his recipe was the use of an immersion blender (aka a “hand blender”) instead of using a food processor in order to make the mayo lickety split and fuss-free. Alton’s recipe was easily adapted to the use of this handy kitchen tool, which whips up mayo in addition to smoothies, salad dressings, and homemade coffee creamer in less than a minute.
-This mayo will only turn out well with extra light olive oil. Extra virgin olive oil is the more antioxidant-rich of olive oil, but its strong, peppery flavor is too overpowering for use in mayonnaise. Save your EVOO for salads and sauteeing, where its flavor can shine.
-You can use lemon juice for a more classic taste, but I prefer lime for a citrus-laced kick.
-You can make the mayo nicely tangy by using 2 Tablespoons lemon juice, or cut it back to 4 teaspoons lemon juice for a more traditional flavor.
-You must use a narrow container in which to blend the mayo! A 2-cup capacity glass measuring cup is the perfect size, but a mason jar (see photo above) would work well, too.
-To make a miracle whip substitute, add more homemade stevia blend or Truvia, to taste.
- 1.5 Tablespoons apple cider vinegar OR white wine vinegar
- 1 Tablespoon lemon OR lime juice
- 1 fresh egg yolk
- 1 fresh, whole egg
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- 1/2 teaspoon homemade stevia blend OR sugar
- Scant 2 cups Extra Light Olive Oil (not EVOO!)
- Add dry ingredients to the bottom of 2 cup glass measuring cup. Alternatively, you can use a 12 oz mason jar that is just wide enough to fit the blend nozzle through.
- Add wet ingredients, pouring oil in last.
- Lower blending head to the very bottom of the blending cup.
- Holding the blender head at the bottom, turn on power.
- Blend till you start to see the white emulsion forming at the bottom of the jar.
- Move blender head side to side (not lifting up!), continuing to form emulsion.
- Slowly, lift the blend up and start pumping it up and down to incorporate more of the oil floating on top.
- When all oil has been incorporated, stop blending. Transfer mayo to storage container and refrigerate. This mayo keeps for one week in the fridge.
If you’re not sure how to use up a large batch of mayo, here are some delectable recipes from myself and blogger friends to give you some ideas:
Broccoli Bacon Salad from Healthy Indulgences
Fennel Walnut Chicken Salad from All Day I Dream About Food
Creamy Ranch Dressing from Fluffy Chix Cooks
Tartar Sauce from Low Carb, So Simple
Lemon Basil Grilled Chicken from Holistically Engineered