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 and they add water to the mixture. 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-days or so. 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 20 years now and I’m still alive and kicking and have never gotten salmonella poisoning from anything but tuna. This is how the French, the inventors of mayonnaise, have made it for centuries! This recipe is Induction friendly.
This makes an excellent base for creamy salad dressings thinned with a little cream or more oil. There are so many different spices and chopped veggies you can add for different sauces and salad dressings! Be Creative! I’ve shown some of my favorite additives below.
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1 c. light olive oil (I use Bertolli Extra Light I get at Sam’s Club)
OPTIONAL: 1 T. liquified coconut oil OR 1/8 tsp. glucomannan powder OR an additional egg yolk (if you like a thicker mayo)
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 (and glucomannan, if using) into blender or food processor. Blend until smooth and lemon-colored. The making of the emulsion is done with repeated taps of the “pulse” button on your machine. With oil(s) in a pourable container, SLOWLY start pouring oil in a very thin stream the size of pencil lead into the egg mixture, pulsing every couple seconds. I pour oil with one hand and pulse my processor with the other hand. Repeat until all oil is incorporated into the mixture. Add one of the optional noted items for thicker mayonnaise. Open processor and add all seasonings, vinegar, replace lid and pulse 1-2 more times. Transfer to lidded glass jar and keep refrigerated for 7-10 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. Just throw it out and make a fresh batch.
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 emulsion “breaks” on you, just use it for salad dressings and sauces rather than spreading mayo for sandwiches. It will still have a good flavor so there’s no need to discard it.
THINGS I’VE ADDED FOR SALAD DRESSING (or just some flavoring):
2 tsp. my Shawarma Spice Blend (also makes a nice sauce, thinned with cream, for fish or chicken)
½ c. chopped cilantro, seeded jalapeno & more onion
½ seeded chipotle pepper in adobo sauce minced fine with ½ clove minced garlic
1-2 T. chopped sun-dried tomatoes (the oil pack kind)
dab regular tomato paste
½ tsp. regular chili powder or chipotle chili powder with minced garlic
½ avocado & 1 seeded jalapeno
¼ c. chopped black olives & 1-2 T.more olive oil
Anchovy paste from a tube
Makes about 20 Tablespoons, each containing:
11.05 g fat
.08 g carbs, .01 g fiber, .07 g NET CARBS
.32 g protein
8 mg. sodium