When I started my healthy eating adventure, I thought processed condiments, like mayonnaise, were just too hard to make. Boy, was I wrong! Not only is it simple to make, but the method below ensures that you are not consuming all those unhealthy oils and junk found in the store-bought brands. Even the ones that say “with olive oil” actually only contain a small amount of it and still contain highly processed vegetable oils.
Also, through experimenting, you can make lots of different “flavors” of mayonnaise to fit anyone’s taste buds. Not only is making homemade mayo fun, it is super simple and my kids love to watch the mayonnaise magically appear. It literally only takes a few minutes. The recipe below makes 1 cup of mayo.
- 1 egg (at least organic)
- 1 TBS of lemon juice
- 1 cup of extra-light olive oil (do not use extra-virgin)
- 1/4 tsp of Himalayan sea salt (the pink stuff; it has less sodium)
- 1/4 tsp of ground mustard
Crack the egg (use both the yolk and whites) into a wide mouth jar or large, flat bottom measuring cup. Add the oil, salt and ground mustard. Wait for the egg to settle to the bottom so it is separated from the oil. Next, with a submersible hand blender, I use this one, push blender to the bottom of the jar and then turn on while keeping the blender pushed down on the bottom for about 20-30 seconds.
Then slowly bring blender to the top and watch the mayonnaise magically appear. Taste to ensure it is to your liking and transfer to an air-tight container and store in the fridge. It should last as long as the expiration date of the egg you used, or about 2 weeks.