Homemade Mayonnaise

You’ll need eggs, OLIVE OIL, cider vinegar, yellow mustard, sugar, and salt. Olive oil is one of the very best oils for you. I know, I read stuff. I’m starting to go through a lot of it so now I buy it in a gallon jug.

You’ll need your eggs to be at room temperature. You can achieve this by leaving them out for two hours. Separate your eggs, keeping the yolk. You can use the whites and add them to scrambled eggs……or you can whip up a batch of macaroons. Yep, make mayo just to get some cookies. Okay, this is the part where I tell you that this recipe involves raw eggs. Yes, it’s true. But guess what? It won’t kill you. Really. Did you know lots of people put raw eggs in smoothies for the extra protein – I’m not one of them because that just doesn’t sound yummy to me – I stick with peanut butter for protein in my smoothies. So, when you make this recipe you sure as heck better trust the source for your eggs. I get mine from NLV Farms and I trust Leslie. You want to use organic, cage free, non-hormone eggs. You really don’t want your mayo making you grow hair on your chest if you’re a lady.

You’ll make this using an immersion blender. If you don’t have one, you might want to consider it. It’s a really handy kitchen tool. You can use it for smoothies, mayo, or pureeing soups. Anything that you want smooth and you can immerse it in. I think I got mine at Target for around $20. However, if you don’t have one a blender will suffice. But really, add it to your birthday/Christmas list. Tell your husband Stacy says you need it.

In the provided canister or your blender container, combine the egg yolks, mustard, vinegar, sugar, and salt. Mix it up. If you’re using a blender you might want to put the lid on – I’m just sayin’. If you’re using an immersion blender, please keep it immersed….if you don’t, there will be stuff flinging all over your kitchen. Or so I’ve heard from other people. *Cough*

Now, you need to pour you olive oil in….in a small steady stream. Don’t dump it in at once, or you’ll have a huge mess (or so I’ve heard from other people). Move the blender up and down, sided to side….IMMERESED for heaven’s sake! If you are using a blender you’ll be doing this pouring by removing the handle in the center of your lid. Just pour it slowly right down in that hole. You might have to stop and scrape down the sides occasionally that way. I couldn’t take a picture of this process because I only have two hands……oh well.

It’s really fun to watch this process. It’s amazing to see the mixture start to solidify right before your very eyes. Your kids will freak out. Your husband will freak out…..once again, you’re the cool mom. As you can see, it’s starting to thicken up. Cool! It won’t take long at all.

You can see it better from this side. It’s a little yellow from the mustard which was added for a little wang. Again, cool!

There ya go! Store it in the fridge. This is an old jelly jar. Have I mentioned I have a thing for jars? I really like the big old blue ones – wide mouth are even better!You could leave out the mustard if you like, but it does give a really good flavor. Also, you could add different seasonings if you like –garlic powder, chili powder, cumin, etc. The possibilities are endless.

**Edited to add: I now make this version with 2 egg yolks. If your mayo doesn’t thicken. Add an extra yolk and a bit of olive oil, then blend again.

**Edited (8/26/11) I now make this with 1/2 cup coconut oil and 1/2 cup olive oil. It cuts down on the strong olive oil taste and works great!

***Edited (12/3/11) We’ve determined we much prefer the store-bought variety of mayo. 🙂 So, I’ll be buying our mayo at Earth Fare instead of making it. Gotta make compromises on this healthy eating journey! Not everything works for everyone.