After returning from my 30-day vacation in Italy last spring I decided to tackle making homemade mayonnaise. One of my daughter-in-laws’ friends was going to show me how, but time slipped away and before we knew it I was departing Italy to head back to Austin, TX.
When I got home and settled into my normal routine I carved out a few hours to experiment with a mayonnaise recipe I had found online.
The recipe called for olive oil and instructions said to “whip with a whisk” to desired consistency. Yeah…right! I used a wire whisk and beat the oil and eggs by hand until I thought my arm would fall off. It finally did emulsify, but the consistency was still pretty runny and it tasted awful…the taste of the olive oil was over-powering! I saw dollar signs literally going down the drain as I dumped the concoction into the garbage disposal.
Not one to give up easily, I found another recipe for homemade mayonnaise. This one called for Safflower oil and an electric mixer! Now we’re cooking…I was sure that success was just a few minutes away.
Although mixing this recipe was much easier using the electric mixer, I wrote this attempt off as a disaster too. I did not like the flavor and it would not thicken up. Another batch went down the garbage disposal as my husband glanced my way…he knew better than to say anything.
I always buy organic eggs and high quality oils so by this time I was pretty annoyed. I remembered my daughter-in-law’s friend saying, “Oh, it’s so easy.” So I’m kicking myself for not just asking her for the recipe she uses. I tried telling myself that I knew this was going to take some experimenting, but I really didn’t want to throw away any more eggs and oil.
I kept searching the internet and finally selected a third recipe (3rd time’s a charm as they say). This recipe called for an immersion blender. My husband found it hard to believe that I didn’t own an immersion blender. His nickname for me in the kitchen is “Gadget Girl”…I love kitchen appliances, high-quality cookware, and tools to make the job easier. I own a Cuisinart, an Instant Pot, a KitchenAid mixer, a professional hand mixer, an All-Clad crock pot, a Breville Counter Top Oven…you get the picture. Williams Sonoma is one of my favorite stores. All these appliances, yet somehow I made it through life without an immersion blender.
I bookmarked that third recipe, Googled immersion blenders, and ordered one right away. I couldn’t wait to open it and try this third recipe. 3 Minute mayonnaise? Hum…we’ll see.
A few days later the immersion blender arrived and I was ready to give this recipe a try! Within 30 seconds of inserting the immersion blender and turning it on I couldn’t believe my eyes! The oil, eggs, lemon juice and mustard began to emulsify at the bottom of the mason jar and within minutes I had beautiful creamy and tasty mayonnaise! Finally…SUCCESS!
My husband wasn’t impressed at first when I asked him to taste test it. He turned up his nose and reported that it tasted “different” than the store bought mayonnaise. Really? That’s the whole point! I educated him that it’s not supposed to taste like the processed brands that sit on supermarket shelves for months on end…it’s supposed to taste different…it only has 4 ingredients and you can pronounce all of them!”
I am sharing this recipe to save ya’ll (that’s Texan for “all of you”) from wasting a lot of money and time on experimentations. I hope you enjoy this healthy homemade mayonnaise as much as I do.
- Pint size wide mouth mason jar
- Hand immersion blender
3/4 Cup Advocado Oil (or Safflower Oil)
1 Large Egg (Organic and as fresh as possible)
1 tea. Lemon Juice
1/2 teaspoon Dijon Mustard
1/4 teaspoon salt (or more to taste)
Tip: If you’re sodium sensitive or trying to reduce the sodium in your diet for health reasons, you can reduce the salt to 1/8 tea. I have found that the lemon juice also acts to stave off bacteria. My Mayonnaise lasts in the refrigerate for at least 4 weeks.
In a pint sized wide mouth mason jar, add all the ingredients
Insert the immersion blender all the way to the bottom, then turn it on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up to continue emulsifying. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes.
Taste for flavor. Feel free to add more salt or lemon juice if preferred.
Keep covered in refrigerator. Will last for 4 weeks.
- Add 1/4 tea. Garlic Powder, Cayenne, or other finely ground spice or herb you may like.
Taking #Steps2TrueHealth….one bite at a time!