I was never really a fan of mayonnaise growing up, nor did I care for that 'sandwich spread' you can also get in a jar, other than for the occasional addition to potato or tuna or chicken salad or for making salad dressing/dip.
As an adult, mayo was one of those taboos when watching your weight, so it was so much easier just to avoid it for the most part. But I've discovered, with paleo, just how wonderful a good mayonnaise can be!
Most commercial mayos are made with soybean oil, and soybeans are a big no-no (being a legume and all). You can find a mayo made with olive oil on the grocery store shelves, but it's only partially made with olive oil, the rest with soybean oil. Um…okay. I'll pass.
I'd seen several posts on different blogs on how to make your own mayonnaise, and I finally decided to give it a go. With my trusty hand blender (and in later attempts, my food processor) and the ingredients at the ready, I learned just how easy and utterly delicious making your own mayo can be!
Since both hands were occupied with the blending/pouring, I don't have any pics of the actual steps. Really, you won't need them, but if you feel better with them, there are countless pics and tutorials out there on the interwebz!
Start with your egg at room temperature. If you're like me, and wildly impatient, simply drop your egg carefully into a cup of warm (not hot) water for about 3 minutes. This will help bring the egg up to temperature much faster.
Separate the egg from the yolk. Place the yolk in a large bowl, in the blender, or in the bowl of your food processor.
1 teaspoon lemon juice
1 teaspoon of red or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon light olive oil
whisk/blend/pulse together and add salt and pepper to taste.
Here comes the tricky part….
You have to add your oil (1 cup of a light olive oil with a mild flavor, otherwise your mayo has a very heavy taste) very, very slowly. We're talking no more than a couple drops at a time in the beginning, while your machine is running or while you are whisking.
The idea is to incorporate the oil so slowly that the egg yolk basically incorporates it and holds it all in. If you add the oil too fast, your mayonnaise will 'break' and remain separated. It is still useable for some things, it just won't have the right texture for chicken salads and such.
Add your oil nearly drop-by-drop or by the very thinnest steady stream possible at the very beginning, until the mixture begins to look like actual mayonnaise..creamy and smooth and pale. Then you can continue to add the oil in that thin and steady stream until the whole thing is incorporated (to give you an idea, it should take about 3 minutes for the cup of olive oil to be incorporated into the mayonnaise!).
Tada, there you go! Homemade mayo. Your mayonnaise will last about 5 days in the fridge (if you don't use it all before then).
You'll never want to go back to store-bought once you make this at home!
Feeling creative? Try the following:
Start with 1 cup of homemade mayonnaise
add 1/4 cup chopped fresh herbs of your choice (basil, cilantro, thyme, rosemary, etc)
1-2 tablespoon liquid seasoning (hot sauce, horseradish, citrus juice, ketchup, pesto, salsa)
1-2 teaspoon dried seasoning (Old Bay, chipotle, curry powder, chili powder, cumin, garlic powder, etc)
The Cavemom's personal faves?
*minced garlic (1-2 cloves) and basil (amazing on turkey!)
*1/2 chipotle, pureed and added along with cilantro and cumin (awesome with grilled veggies)
*chives and dill and garlic (delicious on fish and in tuna salad, and as a dip for veggies when mixed with a little sour cream)
If you experiment with different flavors, I'd love to know what you try out!