If you own a stick or immersion blender, homemade mayonnaise is the easiest thing in the world to make and the results are so much healthier than Hellman’s or most other brands. First of all, most commercial brands of mayo use soybean oil as a base. Soybean and other seed oils contain mostly omega-6 fatty acids, fatty acids that when consumed in excess promote inflammation which can lead to heart disease and other diseases. A good discussion of the difference between omega-6 fatty acids and omega-3 fatty acids can be found here.
Commercial mayonnaise is also full of processed and artificial ingredients. Making your own foods from scratch will drastically reduce your exposure to these. The whole process including cleaning up, takes about 10 minutes.
Homemade Mayo using an immersion blender
1 whole egg (see note below)
2 egg yolks
1/2 cup olive oil (not extra virgin) (I use extra-light tasting)
1/2 cup coconut oil, melted but not hot (see note below)
2 tsp white wine vinegar
2 tsp lemon juice
1/4 tsp sea salt
1/4 tsp paprika
1/4 tsp garlic powder
Place all ingredients in a tall immersion blender container. Lower immersion blender to bottom of container. Turn on and very slowly raise to the top of the mixture. You can pulse up and down a couple of times to make sure all is blended but in less than 10 seconds you should have perfect mayo. Transfer to a covered container and refrigerate. The mayo will stiffen a little as it chills. Keep chilled and use within 2 weeks.
The seasonings are purely a starting point. Add or adjust or exchange to your heart’s delight. Some people like mustard in their mayo (either dry mustard or dijon). Try tumeric, cayenne, or other spices. Stir in some horseradish after you have blended the mayo. Share some of your favorite additions in the comments.
Egg note: Use either well-washed eggs from local free-range chickens or purchase pasteurized eggs in the supermarket to avoid risk of salmonella. (This risk is small even with regular supermarket eggs, but I don’t like that risk.)
Coconut oil note: Use refined coconut oil if you do not wish to have a slightly sweet coconut taste to your mayo. Use unrefined if you don’t mind or prefer that coconut taste. For some salads and seafood, I like having the taste of coconut. For other recipes I prefer it without the taste. Here is a website with a good discussion of the two kinds of coconut oil and what to look out for when purchasing. You also can use all olive oil instead.
If you don’t own an immersion blender it is possible to make this in a food processor or blender although I have not done it personally. The process is very different and much fussier. You must put all ingredients EXCEPT the oils into the processor. Start the processor and very, very slowly dribble in the oil until finished. (a video demonstration using a slightly different recipe can be found here.)
This recipe was submitted to Nourishing Treasures’ Make Your Own! Monday link-up.