Thursday, October 17, 2013

30 Second Homemade Mayo

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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.

Oh.My.Goodness.

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

Ingredients
  • 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)
Instructions
  • 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?

15 comments:

  1. I love Mayo! I'm not sure I have the guts to make it myself, but you make it sound easy! :)

    ReplyDelete
    Replies
    1. M- I know.. that was me.

      If you do this.. you are going to be laughing.. it is SO easy!!

      Delete
  2. Why won't extra virgin work? That's all I ever have oops!

    ReplyDelete
    Replies
    1. it will work.. but the taste will be stronger. You may or may not like that.

      Delete
  3. I think that the vinegar "cooks" the egg so it is safer...I heard that on a cooking show

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  4. Be not afraid! First of all, rarely does anyone ever get sick from eating raw or undercooked egg. The nasties pretty much exist on the outside surface of the shell. (Think about it. Doesn't that make sense?) So just be careful to keep the shells out. Also, I look at the expiration date on the carton of eggs I am using, add one week, and note that info on my mayo jar.

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  5. what can i subsuitute the egg yolk with my son is allergic to egg yolk

    ReplyDelete
    Replies
    1. Hum.. I don't thing anything in this particular recipe.. but you can Google Homemade Vegan Mayo and a lot of recipes come up

      https://www.google.com/search?q=homemade+vegan+mayo&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-beta&channel=sb

      Delete
  6. Boo. Followed everything to a T but it never thickened.

    ReplyDelete
    Replies
    1. Mayo is weird that way.. it happened to me once. Here is how I fixed it.. http://kellythekitchenkop.com/2011/09/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-failed-mayo.html

      Delete
  7. Well, I tried it twice now, following directions to a tee and same bad results, gross liquid, with gold globs in it. Not sure what to do.

    ReplyDelete
  8. Bummer, mayo is SO weird.. you can try the link above in the comments, when mine did not set up once I did that and it worked.

    ReplyDelete
  9. I am a very determined person so I just would not give up on this recipe even though I tossed out many eggs and bottles of expensive oils. Today I tried the Vita-mix mayo recipe and it came out perfect. I have tried a dozen of these stick blender mayo recipes and so far I can't get it to come out but thin as water. I think I will just stick with the old fashioned way and use the big blender. Maybe I need a new stick blender.....hmmmm. Might have to try this again;-)

    ReplyDelete
    Replies
    1. mayo is so weird! Glad the vitamix recipe worked out.

      Delete
  10. Mabey try just pulsing the sti k blender....a few short quick bursts as it dosnt take much to liquify

    ReplyDelete

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