Homemade Mayonnaise!

Mayonnaise! Ever wanted to make a tuna salad sandwich and been completely out of mayo? Perhaps you had already started putting the ingredients together and you pull out your mayo jar, excited in anticipation of the impending food. Perhaps you plan to grill that tuna sandwich with cheese. You have your tomato soup warmed up. You are ready. All you need to do is mix the mayo into the tuna. But wait, you don’t have enough mayo in the jar! Not even if you scraped every bit out with a rubber spatula. What can you do? Well, you could toss in some ranch salad dressing, but that would just be counterintuitive to this post. So… You decide to make your own. Quick, easy, and oh-so-tasty. You can have your very own mayo in about five minutes. Seriously.

Mayonnaise can be versatile. Besides using it for salads and sandwiches, you can use it for oil or egg replacement in some recipes. Handy if you have run out of eggs but have mayo on hand! Making your own mayo has its advantages. You know the ingredients going in to it and it’s quick. Most store-bought mayonnaise is made with soybean or canola oil. Both oils are often labeled as ‘vegetable oil’ and neither of them is very good for you.

I found this site with an interesting breakdown of cost between store-bought and homemade mayonnaise if you are interested: http://www.thekitchn.com/make-or-buy-mayonnaise-151358.

I once bought the stuff made with olive oil. Not that tasty, tasted olive oil-ish. I didn’t care for it. But this… this was tasty, tangy. Yummy, fresh, paleo-friendly mayonnaise: this recipe makes about 1 cup.

What you need:

An egg yolk

*Lemon juice: 2 tsp.

¾ cup Oil of choice: Could use half olive oil, half coconut oil. Heck, you could even use bacon grease if it suits your fancy. The recipe I used called for macadamia nut oil or avocado oil. As I could find neither I used peanut oil because of its neutral flavor. I think I will try the olive/coconut oil combo next time around. Just to keep things interesting.

Optional add-ins: ¼ tsp salt, ¼ tsp Dijon mustard

* I added ½ tsp white vinegar so used 1 ½ tsp. Lemon juice.

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Place all ingredients except the oil in a bowl (or even a blender/food processor) and whisk/blend. Very slowly add in the oil in a thin stream. If you add in too much too fast the emulsion won’t happen properly and it will be difficult to save. You can place a lightly damp towel under the bowl to help stabilize if needed.

Once the emulsion starts and the mixture thickens up nicely, you can add the oil a bit faster. Once all the oil is used, season to taste. Have fun with your seasonings. Add paprika, dill, lime juice instead of lemon, white pepper. Enjoy!

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And there is the creamy goodness! I served it with pan-fried potatoes. Hubby loved it. Makes into an absolutely delicious fry sauce and it would be fabulous for potato salad. It keeps for up to 2 weeks.

Oh, and now I want to make potato salad….

Have you ever tried homemade mayo before? Have an experience to share?

Coming soon… family breakfast favorite: German Pancakes!


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