In an effort to eat less processed foods, our family is on a journey to making lots of homemade goodies — like this recipe for homemade mayo.
I did something this week that I am SO proud of — I made homemade mayo — from scratch. I have always thought making this was hard as can be, but I am here to tell you that it is SO much easier than I ever thought it was.
Homemade mayo is literally eggs mixed with oil and a few choice ingredients. You can make it and add garlic to it to create a garlic mayo — or you can add sun dried tomatoes. Anything is possible!
I used this recently when I made my delicious creamy cole slaw. We found it out that the cole slaw will last longer in the fridge when I use my homemade mayo.
It also stores well and lasts for a really long time in the fridge. The flavor tastes so much better than the jarred stuff and I promise you — you will LOVE the flavor of homemade.
How to Make Homemade Mayo
- 1 large egg at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher salt, or more to taste
- 1 cup canola oil
- 1 teaspoon fresh lemon juice
- Add egg, mustard, vinegar, and salt to the small bowl of a food processor or blender and process for 20 seconds.
- Scrape the sides and bottom of the bowl, turn the blender on then begin to slowly add the oil in small amounts until about a quarter of the oil has been added (this is critical for proper emulsification).
- With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
And that is basically all you have to do to make mayo. It tastes good on any sandwich and the best part? You can use it in any recipe that calls for mayonnaise.