Out family is gluten free, we eat a lot of whole foods, but homemade mayo had always scared me. I picture this: me making homemade mayo and ending up with a goopy, separated mess of expensive ingredients. So I have away just stepped away and bought some mayo that the ingredients are not TOO bad.
That said, I am pretty stubborn, so I have never really let it go and still wanted to try it. The other day I Googled "Easy Homemade Mayo" and this recipe came up, so I decided to give it a go.
You don't understand how easy it was. Crazy easy. It could not have taken more than 30 seconds for the whole thing to come together.
You will need an immersion blender, that is one of the two secrets of this recipe. But if you don't have one of those, you know you have always wanted one anyway.
The other secret is the container. You need to use something kind of "skinny", not a big bowl. I used a mug, but if you have a container that is close to mug sized, that should work, too.
And a note. This recipe has a raw egg in it. You have a couple of choices about that issue:
1. Use super fresh eggs and be OK with the fact the recipe has raw eggs in it.
2. Use pasteurized eggs
Just for kicks here is the the FDA stance on eating raw eggs. But in the end you have to make the choice if that is fine for you and your family. I am OK with it as long as they are super fresh. But that is me, not you.
I have poked around to see how long this mayo lasts and some sites say 2-3 days, others say with the apple cider vinegar it could last several weeks, too. I ended up halving the original recipe so I would only end up with around 3/4 of a cup and could use it in a few days.
On to the yummies:
30 Second Homemade Mayo
- 1 egg yolk, brought to room temperature
- 3/4 Tsp apple cider vinegar
- 1/2 tsp Dijon mustard, or regular mustard, if that is all you have
- Salt, to taste
- 1/2 cup light olive oil (not extra virgin)
- 1/8 cup plus 1 Tbs melted refined coconut oil, melted (not extra virgin)
- In the order, as above, add the ingredients into a mug or mug sized container (oil goes last)
- Place the immersion blender into the mug, touching it to the bottom
- Blend on low until you see the Mayo pulling together (seriously, a few seconds)
- Slowly pull up the immersion blender until the whole mix comes together (again, seconds)
- Transfer to a covered container or jar and store in the fridge for 2-3 days.
If you like, add in a little garlic or chipotle. Now you have yourself an aioli and need some french fries!
Have you ever made homemade mayo? Did it work out?