Shown with Shawarma Spice blend added, a super flavor for turkey or chicken sandwiches.
Click pic to enlarge
I don’t like the taste of commercial mayonnaise, never have. Not sure why, really, but I suspect it is because American mayonnaise is cooked to extend shelf life or they add water to the mix. Anyway, this has driven me to make homemade mayonnaise exclusively. It’s not as thick as commercial and doesn’t keep very long, so make a fresh jar up every 7-10 days. I keep some made at the ready in the door of my refrigerator at all times. To all the salmonella naysayers (including my mother)……….all I can say is I’ve been making this for about 15 years now and I’m still alive and kicking and have never had salmonella poisoning in my life! This is how the French, the inventors of mayonnaise, have made it for ages! This recipe is Induction friendly. Of course, this makes an excellent base for salad dressings. There are so many things you can add for different dressings! Be Creative! I’ve shown some of my favorite additives below. If you like a thicker mayonnaise, you can add 1 T. coconut oil to the olive oil, but this is not added into the nutritional info below.
INGREDIENTS:
1 c. olive oil
1 T. coconut oil (optional if you want a thicker mayonnaise)
1 egg
1 T. chopped yellow onion
Dash each of salt, black pepper, garlic powder
5-10 drops vinegar of your choice (or lemon juice)
DIRECTIONS:
Place egg and chopped onion into blender or food processor. Blend until smooth. The making of the emulsion is done with repeated taps of the “pulse” button on your machine. With oil in a pourable container, SLOWLY start pouring oil in thin stream into the egg mixture, pulsing every couple seconds. I pour with one hand and pulse with the other. Repeat until all oil is incorporated into the mixture. Finally add all seasonings and vinegar and pulse 1-2 more times. Transfer to lidded glass jar and keep refrigerated. I find it keeps around 10-14 days before I just toss out any that’s left and make a fresh batch. It is normal for it to slightly darken on the surface, so just give it a stir before each use. You’ll know when it has gone bad as it will start to separate, discolor and have an off odor.
In hundreds of batches now, I’ve only had this fail on me two times, if that is encouraging……but it CAN happen. If the mixture just doesn’t emulsify properly for you, just use it for salad dressings or other recipes rather than for mayo. It will still have a good flavor. No need to discard it.
THINGS I’VE ADDED FOR MAKING THIS INTO SALAD DRESSING:
1 tsp. my Shawarma Spice Blend
½ c. chopped cilantro, seeded jalapeno & more onion
½ seeded chipotle pepper in adobo sauce & minced garlic
1-2 T. chopped sun-dried tomatoes
dab regular tomato paste
½ tsp. chili powder & minced garlic
½ avocado & 1 seeded jalapeno
¼ c. chopped black olives & 1-2 T.olive oil
Anchovy paste from a tube
NUTRITIONAL INFO:
Makes about 20 Tablespoons, each containing:
99.25 calories
11.05 g fat
.08 g carbs, .01 g fiber, .07 g NET CARBS
.32 g protein
8 mg. sodium
It is also a great way to incorporate raw eggs in your diet. Dr. Mercola is very keen on how healthy especially raw eggs are.
Good idea using the whole egg and not hassling back and forth with yolk and whites. Taste delicious!
I honestly don’t remember when or where I read this base recipe that uses whole egg, but I’ve been very pleased with it for many years now. I really whip the eggs and onion until lemony and frothy before beginning to add the oil, and the white part has never clumped up on me. So glad yours came out good!