This is one thing that is
so ridiculously easy to make, and
so delicious, you'll wonder why you've never attempted it before! Even better, there are so few ingredients in homemade mayo, it is easy to control the allergens, and no weird unpronounceable mystery ingredients are lurking within. Trust me, try it just once and see! It takes
under 5 minutes, promise! Here are some recipes you could use this in:
2 egg yolks, fresh, and organic if possible
2 teaspoons Dijon or yellow mustard
2 tablespoons lemon juice
1 tablespoon vinegar
1 1/2 cups oil of choice
salt to taste
Place all ingredients except for oil into food processor bowl. Turn the machine on, and get ready to drizzle your oil. Here's the key, you MUST ADD THE OIL VERY SLOWLY!! Notice the thin stream in the picture, it took me about 3 or 4 minutes to pour the whole amount. Do it too fast and you will have a gross, thin, yellow mixture that has not emulsified. Add salt to taste. Store in an airtight container.
This recipe is shared on Mix It Up Monday, Melt In Your Mouth Monday, My Meatless Monday, Just Another Meatless Monday, Monday Mania, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Things That Make You Say MMM, These Chicks Cook, Gluten Free Wednesdays, What's Cooking Wednesdays, Real Food Wednesdays, Whole Food Wednesdays, Pennywise Platter, Fight Back Fridays
Wow Tessa. Great recipe. I LOVE Mayo! I was looking over the ingredients and it's also SCD friendly! So awesome. I will definitely be incorporating this one into my food regimen when I start the SCD. :-)
ReplyDeleteHugs,
--Amber
Looks amazing! I happen to be out of mayo :)
ReplyDeleteIt seriously shocks me that I have only made my own mayo a few times, especially considering how simple it is! I think I will make some this weekend to go into my favorite salad dressing!! This is a great recipe, Tessa. Thanks for the reminder that it can be so easy to make. :D
ReplyDeleteGreat idea Tessa and so easy like you say. I used to make my own years ago to keep the sugar out of it. I bet you could add a couple drops of Stevia to your recipe and make more of a salad dressing too. Great post, thanks!
ReplyDeleteAmazing! I can't believe how easy it looks.
ReplyDeleteDo you know how long this will stay good?
ReplyDeleteI have a batch that is still going strong at 2.5 weeks!
ReplyDeleteI remember my grandma making homemade mayonnaise by hand! This looks super easy!
ReplyDelete@ cookie crumbles: if you add a tablespoon of whey and leave it out on the counter for seven hours you will have lacto-fermented mayo which radically increases it's life of freshness.
ReplyDeleteHmm..that is good to know...wonder if there is a dairy free whey to ferment it a bit? Probiotics?
ReplyDeleteCan't wait to try this! Thanks so much for sharing at Mix it up Monday :)
ReplyDeleteI use my immersion blender for an easy-peasy way to mix it all up. I tried it this week with a mix of olive oil and grape seed oil...delish!
ReplyDeletei bet the immersion blender works perfectly!! Then you are double handing it though...I adore my immersion blender, so easy to clean up!
ReplyDeleteso glad you liked it Cyn!!
ReplyDeleteI have used the immersion blender technique for a couple of years now--it removes the tedious slow drizzle part. Goes really fast and easy. You have to put the ingredients in the blender cup in the RIGHT ORDER (egg yolk on bottom, oil next followed quickly by the acid/salt/sweetener mix). You also MUST lower the blender clear to the very bottom BEFORE you press the button then lift it slowly. Zip presto; mayo!
ReplyDelete