Simple to make with just a few ingredients, homemade mayonnaise is a healthy alternative to store-bought. The best part is, you can vary the taste to your own preferences.
- 3 egg yolks
- 1/4 cup light olive oil (it's light on flavor, not fat)
- 1/4 cup sunflower oil or avocado oil
- 1/2 teaspoon lemon juice or apple cider vinegar
- salt to taste
- whey optional
- Let your eggs come to room temperature or let them sit in a bowl of warm water for a few minutes before starting. (I've found that this helps my mayo succeed every time, though skipping this step is usually fine as long as you follow step 2.)
- Separate the whites from the yolks. (you can save the whites for something else) and blend the yolks for one to two minutes. I use my blender on the lowest speed though some people use an immersion/stick blender with good success.
- Add the lemon juice or ACV to the eggs if you like a mayo with just a touch of zing.
- Pour both of your oils together in a measuring cup with a spout and begin slowly pouring it into the blended egg yolks, while the blender is still running. You'll want a very thin stream, especially as you first get started, but can slowly start pouring just a bit faster as it begins to emulsify. (it normally takes me just less than a minute to pour all of the oil in)
- Once the oil is completely in the egg yolk mixture and emulsified, pour/scoop it into a bowl and add salt to taste.
If it doesn't work (emulsify) the first time, pour it out into the measuring cup, start with a few new egg yolks and instead of pouring in fresh oil, use your previous attempt. It will be more yellow from the yolks, but the flavor will be about the same.
Some people also like just a touch of sugar in it as well, which can also help wean family off store-bought mayo.
The addition of mustard is a common one, but I hate (like really don't like) mustard. Every once in a while I'll add a bit of Dijon mustard to the mix if I'm using it for deviled eggs or potato salad, but I normally leave it out. Adding about 1/2 tablespoon of whey to the mixture will ferment the mayo. Just add it to the egg yolks as you begin blending and let it sit out for a few hours before refrigerating. Source your eggs from a well-trusted farmer as these egg yolks will remain raw. I would have a hard time using store-bought eggs for this, but I trust the safety of my eggs. You can also use this basic mayo as a base for dips, adding in your favorite seasonings. (adding taco seasoning would be great to use for Mexican dishes, etc)
It did take me a few tries to be able to make this without fail. And to honest, my old blender worked better for this than my new and expensive Vitamix! (gah) What you want is for the egg yolks to blend on low without the blender surging. You can also make it with a whisk, a bowl, and your own elbow grease – it just takes a bit longer to emulsify, but works just the same.
Also – the more yellow your yolks, the more yellow your mayo will be!