05.03.16

Homemade Mayo

Let’s have a little chat about homemade mayo, shall we? It’s all the rave right now, well at least in my kitchen it is! I have never been a huge mayonnaise fan but I have always down for using it in recipes. Now, thanks to making my own mayo, I am like the world’s biggest mayo fan (if you didn’t notice already)! Making your own mayonnaise may sound difficult but that is far from the truth– it is so very simple! Only 5 ingredients, and about 5 minutes and you’ll have your own mayo on the table. For real though!

I CANNOT believe I went my first Whole30 Challenge without homemade mayo…what a disgrace! I was seriously missing out! Making a batch of mayonnaise leads to endless, tasty possibilities. Here are some of my favorite uses of mayo in my kitchen when I am (and when I am not) taking on the Whole30 Challenge: 

  1. Use it in Tuna or Chicken Salads for delicious, easy grab and go lunches.
  2. Use it to make salad dressings (You can make Ranch and Ceasar by using Mayo as a base).
  3. Change up the flavor of the mayo to make an Aioli to use as a dipping sauce for roasted french fries, veggies, and for steamed artichokes! You can also drizzle aioli sauces over tacos for an extra umph!
  4. Make a tarter sauce to elevate your everyday fish!

As you can see…the possiblities are pretty much endless here and we will continue to include homemade mayo in our recipes so that you can get more inspiration and use out of yours. Now, GO MAKE SOME MAYO!

Homemade Mayonnaise
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Ingredients
  1. 1 egg (must be room temp!)
  2. 1 cup of safflower oil
  3. 1/2 tsp. mustard powder
  4. 1/2 tsp. kosher salt
  5. juice of 1/2 lemon
Instructions
  1. If your egg is chilled, place it in a cup of hot or very warm water for 3-5 minutes to bring it to room temp. *YOUR EGG MUST BE AT ROOM TEMP OR YOUR MAYO WILL NOT EMULSIFY*
  2. Place room temp egg, the mustard powder, the kosher salt, and 1/4 cup of safflower oil in a food processor or blender, blend until well combined.
  3. Now, for the main event...turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker your mayo will come out! If you pour too quickly, it will not emulsify and you'll just have a sloshy mess.
  4. When you are done and you have a beautiful, fluffy mayo- squeeze in the juice of the lemon and pulse one more time to combine.
Adapted from www.Whole30.com
Adapted from www.Whole30.com
The Defined Dish http://www.thedefineddish.com/

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  • Allison Taylor Hasserd
    March 2, 2017 at 3:56 pm

    How long can you store the mayo?

  • Katie D
    April 11, 2017 at 2:15 am

    Do you have recommendations for other compliant oils to use in your homemade mayo? Would olive oil or avocado oil work the same?

    • Alex
      April 11, 2017 at 2:28 am

      Hi Katie,
      The best other oil to use other than Safflower in my opinion is “light” olive oil… not “extra virgin” (it’s too heavy in flavor).

      • Katie D
        April 11, 2017 at 2:41 am

        Thanks Alex!

  • Ann
    April 18, 2017 at 10:56 pm

    Wha about the risk of salmonella from raw egg?

    • Alex
      April 19, 2017 at 3:17 pm

      For me, No, I am not afraid of salmonella. The choice is yours. Feel free to Google “salmonella risk” and make the judgment call for yourself. 🙂

  • Nichole
    June 4, 2017 at 7:56 pm

    How long does the mayo last in the fridge?

    • Alex
      June 4, 2017 at 11:45 pm

      Check the expiration date on your eggs, that is typically the best indicator 🙂

  • Kat Hardaway
    June 19, 2017 at 11:24 pm

    Curious what you use to store your homemade condiments in? Any other food storage tips for the food you prep weekly?

    • Alex
      June 20, 2017 at 8:33 pm

      I usually use Weck Jars 🙂