When I think back to my first attempt at making mayo, my memories are of frustration, a split, oily runny mess, $$$ of oil wasted and swearing never ever to bother with it again. It was not until I came across Melissa Joulwan’s post that I felt sufficiently confident to give it another go.
The great thing about making your own mayonnaise is that you can choose your oil. All of the supermarket mayos are made with non-paleo oils like canola or sunflower oil so make your own mayo if you want to minimise the amount of Omega 6 in your diet. I like to use a light olive oil because it is flavourless (don’t try this recipe using extra virgin olive oil as the taste is too strong and overpowering).
The keys to success are: (a) an immersion blender (ie, stick blender) and (b) room temperature ingredients. I leave the egg (in its shell) and the lemon out at room temperature for several hours (or take them out the night before if you want to be on the safe side). It takes about 5 minutes from whoa to go, and wouldn’t it be sheer hubris of me if I said that I have never had a mayo failure doing it this method, so I won’t say it lest the mayo gods decide to teach me a lesson. I feel rather sad whenever I come across mayo recipes which talk about adding the oil drop by drop. I was once one of those mugs who tried it that way and what a waste of time that was.
Once you’ve made your mayo and revelled in how skillful you are and how delicious it is, what do you do with it? Dollop it on hard boiled eggs, sardines, use it as a base to make all manner of other salad dressings such as ranch, or make the fabulous Cobb Salad which I will post about very soon. It is amazing with crispy baked potato slivers.
- 1 egg (55g sans shell)
- ½ tsp mustard powder
- 2 tbsp (26g) lemon juice (or 20g white wine vinegar)
- ½ tsp salt
- 244g light olive oil
- At least 2 hours before you want to make your mayo, take out the egg and leave at room temperature. I’m assuming your oil is already at room temperature but if not, take that out too.
- I use a tall plastic beaker which came with my immersion blender. You want a container that is tall and thin that just fits the head of your blender. Break the egg into the container and beat well with a fork. Add all other ingredients and let them settle, then blend with immersion blender for 20-30 seconds without moving it. Once it thickens up, move the blender slowly up and down, blending until the mayo is smooth, uniform and thick.
Makes around 2 cups (recipe can be halved). Store in fridge.
If you use lemon juice, your mayo will have a lemony flavour which goes well with seafood. For a more neutral mayo, I use white wine vinegar.