Homemade Mayonnaise
I do not eat a lot of Mayonnaise, but sometimes…. I have started the whole 30 and low fodmap diets, trying to heal my stomach and it does not allow for Soy in any form. I cannot find a mayonnaise that does not have soybean oil, except for avocado and I cannot eat that either… so, I made my own. It is very good! It might be a little mustardy for some, but I love mustard. I made my by hand using Annie’s mustard (garlic free, garlic is high fodmap) you can use your favorite, just make sure it is gluten free. You can omit the mustard, just add more vinegar or lemon juice. Add other spices that you like too. That is the beauty of making your own, you can make it the way you like!
Use either a food processor with a small bowl (most come with 2 size bowls), a stand mixer or an immersion mixer if you do not want to mix by hand. Using an appliance is easier.
This recipe calls for light olive oil. This is because using extra virgin olive oil can be a bit strong and overpowering. I also use ½ and ½ with another oil. That can be the oil of your preference. You do not need to use olive oil though. Use what you like.
Should your mayonnaise break, don’t fret. Add a couple teaspoons of cold water and whisk like crazy and it should pull it back together.
It is very important to use very clean bowls and utensils. Though store bought mayonnaise is shelf stable, homemade is not. Be very careful not to contaminate it and reduce its refrigerator life. Please do not make this and take it to a party where it is going to be sitting out at room temperature. It will spoil.
Commercial Mayonnaise has a ph of 3.6-4. When making mayonnaise at home, a good rule of thumb is for every egg yolk used to make the mayonnaise, you need 1 tablespoon (15 ml) vinegar and for every whole egg 40 ml of vinegar. 40 ml is 2 tablespoons + 2 teaspoons. For acidity this recipe uses vinegar, lemon juice and mustard. Should you not like the mustard taste, make sure you substitute more vinegar or lemon juice. This is just a rule of thumb though, keep it refrigerated and please do not exceed the shelf life of the egg.
Homemade Mayonnaise
Ingredients
- 1 each Fresh Large Egg
- 1 Tablespoon Mustard (I use Annie's) you can use any brand you choose
- 1 Tablespoon Vinegar, white or red wine is best
- dash Salt to taste
- 1 Tablespoon Lemon Juice Fresh is Best
- 1/2 cup Olive Oil Light works best
- 1/2 cup Canola Oil or other oil you perfer
Instructions
- You can make this with a food processor, stand mixer or by hand. I like to make it by hand with a whisk, but that is up to you.
- When using a food processor, use the small bowl that it came with. The larger bowl will make it hard to emulsify. You can use an immersion blender too. Mixer will work well also. It is very important that the mixture is mixed completely as this is an emulsification, the mixing of two un-mixable ingredients, so you have to slowly mix in the oil at first.
- Add the egg mustard, vinegar, lemon juice and salt in a bowl (which ever you are using) and whisk to combine. Make sure it is completely mixed in. Start adding the oil, a drop at a time to the egg mixture. Whisk (mix) quickly with each drop. Do this until about 1/3-1/2 the oil is mixed in. At that time you can add the oil in a thin stream. Do not ever just pour the oil in.
- After all the oil has been added, scrape the sides of the bowl (turn off the mixer or processor if you are using one before scraping the sides of the bowl).
- Mix about 20 more seconds and then taste and adjust salt if needed. Should your mayonnaise seem thinner than you like, add more oil in a thin stream until it is the consistency you like.
- Store homemade mayonnaise in an air tight container in the refrigerator for the shelf life of the eggs. Using fresh eggs is really important. Using an egg that expires (date on the container) in 2 weeks, means that your mayonnaise is only good for 2 weeks. Choose fresh, clean properly refrigerated grade A or AA eggs. Date the container!
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