So, why would you want to make mayonnaise at home when you can just grab a jar off the store shelf?
For me, there are two main problems with store-bought mayonnaise: the ingredients, and the cost of natural/organic alternatives.
The main ingredients that give me pause are the oils used, and preservatives. The vast majority of mayonnaise on the market is made with soybean oil, which I try to avoid. If it isn’t made with soybean oil, it usually contains other polyunsaturated oils, which can go rancid easily.
There IS healthy mayo available on the market, but it tends to come with a higher price tag (and understandably so). Making your own is so easy and can be much more affordable. Let me show you how!
Here are the ingredients you’ll need: eggs, sugar, salt, mustard, vinegar (or lemon juice), and avocado oil.
Let me talk briefly about the oil I chose.
I used to make my mayonnaise with extra virgin olive oil, but the flavor was just too strong—almost bitter! I also tried using coconut oil, but my mayonnaise would solidify in the refrigerator. So annoying!
Then I discovered avocado oil. It has a very mild flavor, it contains high levels of healthy monounsaturated fat, and it doesn’t solidify in the refrigerator. Win!
Also, a word on raw eggs: Because mayonnaise contains raw eggs, it’s important to source ones that are high quality. I choose local and/or organic when possible. I know there are also pasteurized eggs on the market (check out Bridget’s post about them!), but I have never given them a try.
(Note from PW: While the risk of contracting illness from raw eggs is very low, children, the elderly, those who are pregnant, and/or those who have compromised immune systems should avoid consuming raw eggs.)
Okay, let’s get to making the mayonnaise!
Place the egg and yolk, mustard, vinegar, salt, and sugar in your blender.
Turn your blender on, and SLOWLY pour the oil in.
Blend until the mixture thickens. It’s pretty much like magic.
Taste and add more seasonings if needed.
Spoon into a storage container. Store in the refrigerator for about a week.
Another great thing about homemade mayonnaise is that you can control the flavors. If you prefer a sweet mayo, add more sugar! If you like a bit of a kick, add some hot sauce. If you like it more sour, add a squeeze of lemon juice. Experiment!
Now that you’ve seen just how easy it is to make mayonnaise at home, do you think you’ll give it a try?
