*Note: Regular readers have seen me post about cooking/food before. It’s a hobby and passion of mine, and I believe, a key to our overall health. In that spirit, here is a recipe post, which originated from a picture on I recently posted on my Instagram feed (@hawktilly). But it’s related to my health journey, and the beginnings of a doctor-ordered ketogenic diet. I’m working on more posts around that, and I’ve got other surprises in store as well. But, since this post a bit different than what my usual readers see, I thought I’d offer a short note of explanation. Hope you enjoy! 🙂
I love to cook. I’m the person who reads cookbooks like novels. But homemade mayonnaise? Well, it always, ALWAYS intimidated me. More than almost anything (well, except flan, but that’s a story for another day). When I first tried Paleo a few years ago, it was time to finally get comfortable. So, I experimented with a few different recipes from my favorite blogger/authors, and Mel Joulwan’s was my favorite. Over time, and through lots of trial and error, I modified her recipe to create something uniquely my own. What you see below suits my family’s taste and works for me 99% of the time. On the rare occasions it doesn’t, it’s usually because I haven’t followed the tips here. When you master mayo-making, you will feel like a total Rockstar. As Lora can attest, I still make her admire my handiwork with each batch. So, read it through, follow the tips, and get to work. In less time than it takes to sing “Bohemian Rhapsody”, you’ll have your very own batch of homemade mayonnaise.
A few simple tips and tricks will help you master the recipe and technique quickly, so let’s start with those (gratefully gathered through many hours of learning from experts and my own trials):
– Before you start, make sure your all of your mayo ingredients are room temperature. I usually measure out my eggs, mustard, and lemon juice and get those into the blender roughly an hour before I’m planning to make my mayonnaise.
– The “best by” date of your eggs is the “best by” date of your mayo. If you like, write that date on your jar. Usually, ours is gone well before we hit the date. Of course, like anything else, if it smells off or has separated, do not use it. Common sense always rules.
– When adding oil, stream as slowly as possible to incorporate and emulsify into the eggs.
– Fresh lemon juice does not work well for mayonnaise. The acid level of individual lemons varies from one to the next. So, bottled is preferable for this application.
– As it pertains to raw egg concerns, you really have three options: (1) Buy organic, pasture-raised eggs (from a trusted local source, if possible) for the safest raw option. (2) Buy pasteurized eggs. (3) Pasteurize eggs yourself…there are plenty of online resources. Any of the three should eliminate bacteria worries!
– Use your favorite neutral-flavored oil. Mine happens to be organic light (not extra virgin) olive oil. I have also followed the same recipe using avocado oil. I liked it, but came back to my fave.
– For me, the traditional blender works best. Some people swear by a stick blender, but I’ve not had success with that method. You can even find lovers of good old fashioned whisks, but my arthritic hands cannot go that route. Mad respect, though.
As for how to use your glorious creation? Well, it’s mayonnaise, so let your imagination run wild! I happen to think that homemade mayonnaise has a far superior taste and texture to anything store-bought. But if you go that route (or like us, just feel more comfortable with extra mayo in the fridge), my Southern wife would like me to clearly state for the record that Duke’s is hands down the best of the grocery store bunch. Now that I’m doing a doc-ordered ketogenic diet (detailed post coming soon!), I need healthy fats. So, I’m back to making and eating lots of mayo. Yay! I use it as my base for creamy dressings; from Italian to green goddess. I mix it in to my tuna/egg/chicken salads. And it’s life changing in deviled eggs. Of course, once you master this, there are plenty of variations. Roasted garlic, chipotle, jalapeno, etc. The possibilities are endless! Okay, without further ado….
Rockstar Mayo Recipe (makes approx. 2 cups)
In a traditional blender, mix the following room temperature ingredients at low speed until blended (10-15 seconds):
– 2 eggs, out of shell
– 2 tbsp bottled lemon juice
– 1 tsp kosher or sea salt (I’ve used both with equally successful results)
– 2 tsp Dijon mustard
– ½ c light olive oil (not extra virgin)
With blender on lowest setting, slooooooooowly stream in 1 ½ cups of additional olive oil. I try to get the smallest continuous stream of olive oil I can (see tips and tricks section). It should take roughly 4-5 minutes to get all of the olive oil into the blender. Do not be tempted to dump the oil in at any point. Your patience will be rewarded. Believe me! When it’s done, give it a taste, and season with a pinch more salt, if needed. I just whir it in for 5 seconds with the blender, if needed.
Okay, that’s it. Please let me know how it goes for you. I can’t wait to hear! Have fun, Rockstars! 😊