I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes.
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional
1. Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
2. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
3. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
4. 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.
5. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
ADAM AND JOANNE'S TIPS
- Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
- Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
- Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.