Since we try to focus on whole unprocessed foods, I do my best to avoid industrial seed oils like canola oil, high fructose corn syrup, and other refined sugars. Pretty much every commercial sauce or condiment is based on these cheap, highly processed ingredients though. So in an effort to minimize these in my family’s diet, I’ve been experimenting with making my own condiments. I make a pretty good ketchup, and I’ve been working on perfecting my homemade barbecue sauce. But I’d never even considered homemade mayonnaise until recently.
I like egg salad, but not the store-bought mayonnaise or dressing used in it. So I decided to try making my own. I’m not sure why, but I was kind of intimidated by the idea of making my own mayo. Once I actually tried it though, I couldn’t believe how easy and how delicious it was! If you’ve never had homemade mayonnaise, do yourself a favour and try this. This stuff is the essence of mayonnaise – it’s seriously so much better than store-bought!
Lots of mayo recipes only call for the yolk, but including the egg white gives it a lighter, fluffier taste that I prefer. Crack one whole egg into your blender. Add two teaspoons of fresh lemon juice, one teaspoon of white wine vinegar, half a teaspoon of mustard powder, half a teaspoon of sea salt, and a quarter of a teaspoon of garlic powder. Blend well.
This homemade mayonnaise recipe uses avocado oil instead of the more typical olive oil because avocado oil has a milder taste and works SO much better. Take three quarters of a cup and s-l-o-w-l-y drizzle a thin stream into the blender while it’s still going. Just keep blending while you slowly add the oil until the mixture emulsifies and thickens into recognizable mayo. I’ve made this using a stick blender too. Either way works.
Once you’ve got your mayo, feel free to jazz it up with different seasonings. I like to add a half teaspoon of chipotle chili powder to make a chipotle mayo that tastes awesome with veggie sticks or sweet potato fries. Or add two tablespoons finely minced pickled gherkins, one tablespoon lemon juice, and half a teaspoon of dried dill for a quick paleo tartar sauce.
Homemade mayonnaise should keep for at least a week in the fridge.
A note about food safety: This recipe contains raw egg. According to the Center for Disease Control, about 1 in 20,000 eggs is contaminated with salmonella. Older adults, young children, pregnant women, and people in poor health are at increased risk for serious illness. If you have any concerns about raw egg, there are many simple tutorials available online on how to pasteurize eggs at home.
- 1 whole egg
- 2 teaspoons lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon mustard powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 3/4 cup avocado oil
- Add egg, lemon juice, vinegar, and spices into a blender and blend until smooth.
- While blender is still going, drizzle oil in slowly.
- Blend until mixture emulsifies and thickens into mayonnaise.
- Chipotle Mayo: Blend in 1/2 teaspoon chipotle chili powder
- Paleo Tartar Sauce: Blend in 2 tablespoons minced pickled gherkins, 1 tablespoon lemon juice, 1/2 teaspoon dried dill