Earlier this week, I worked on converting all the brussel sprout haters into brussel sprout lovers. Today I’m coming after the mayonnaise haters. Even if you’re not a hater of mayonnaise, but you don’t really feel strongly about it one way or the other – this mayo is going to change that. You’ll want to put it on ALL THE THINGS.
Also, it’s fast. I called it 5 minute mayo, but that’s only if you’re moving really slowly. You can have it made in 2 minutes if you move with a purpose!
You know how in France, the French dip their french fries in mayo? I always thought that was weird, until I ate this mayo. Then I understood. They do this because they are dipping them in the most delicious thing ever, not store bought mayo with a million ingredients you can’t pronounce, none of them good for you.
Have you ever looked at the ingredient label for mayonnaise that you buy in the store? It’s truly gross. They try to make you think with labeling (“olive oil mayo” and “avocado oil mayo”) that they’re making it healthy. False. They’re putting a dash of their claimed ingredient in, but keeping it full of soybean and other partially hydrogenated oils as well as a bunch of other chemicals you can’t pronounce.
I promise, if you make this mayo, you’ll toss whatever you’ve got in your fridge in and never look back. It’s that delicious! The recipe is a variation of a few recipes I’ve tried over time. They’re all going to have the same basic ingredients (egg, oil, spices) but this is my favorite combo so far.
I’ve given you specific instructions on how to put this together, based on my trials and errors over the years. If you follow these, you should have success in the mayo coming together. It’s an emulsion, so all the ingredients have to be the same temperature before making. This is ESSENTIAL – if you skip this step, you’re going to have failed mayo, which is basically white oil. Not delicious.
The immersion blender is what makes this so easy. If you only have a regular blender or food processor, then you’ll need to keep the blender running and pour the oil in, in the smallest possible stream you can muster, until it’s all gone. (I can tell you, this takes more time out of your life than necessary – just get an immersion blender and whip it up in 2 minutes!)
Once you’ve made your mayo, don’t think of it just as mayonnaise. You can use it for so many different things, including homemade ranch dressing, buffalo chicken casserole, buffalo chicken stuffed sweet potatoes, deviled eggs, and mediterranean tuna salad. I also use it as salad dressing by itself. Don’t knock it ’til you try it – I promise you’ll be a convert once you taste it!
And last but not least, I’d like to leave you with a very important message from Kid President. I don’t get involved in political discussions or voice my opinions on social media, my blog, or anywhere else, unless I am directly asked my thoughts. However, my news feed is currently full of what everyone else thinks, despite me not asking their opinion. They then feel the need to comment and argue with each other, which has nothing to do with me, but is still taking over my social media feed. So, here are my thoughts on that. Worth watching the entire thing, I promise.
Enjoy the video, and your new amazing mayo!
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 2 Tablespoons lemon juice
- 1 teaspoon vinegar (I prefer apple cider or white wine)
- 1 1/4 cup avocado oil
- In a wide-mouth mason jar, combine the egg, salt, mustard powder, lemon juice, and vinegar.
- Measure oil out into a separate measuring cup.
- Set both side by side on the counter and bring to room temperature (at least an hour, preferably two. Or, do what I do, and leave it all day and come back to it right before bed.)
- Place your immersion blender all the way at the bottom of the jar and pulse once or twice. Add 1/4 cup of the oil and pulse once or twice more.
- Add the remaining oil and continue to run/pulse the immersion blender until a thick mayo forms. This should take less than a minute!
- Store in the fridge in a closed container for up to two weeks.
One batch of mayo makes about 1 1/2 cups total.
If your mayo isn't coming together, you have 1 of 2 problems:
- Your ingredients weren't all the exact same temperature. Make sure they are all on the same place on your counter together while they are coming to room temp!
- You tried to do it in a blender or food processor without reading the post. For this method to work, you HAVE to have an immersion blender. If you're using a blender or food processor, read the post for separate instructions.