Shown with Shawarma Spice blend added, a super flavor with turkey or chicken sandwiches.
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.
INGREDIENTS:
1 c. light olive oil (I use Bertolli Extra Light)
OPTIONAL: 1 T. liquified coconut oil OR 1/8 tsp. glucomannan powder OR an additional egg yolk (if you like a thicker mayo)
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 (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 APPLICATIONS: (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
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
Buttoni's Low-Carb Recipes 
Can you use avocado oil to make this mayo?
I think people do use it for making mayo. I have not ever used it, so I can’t say if there will be a taste difference.
Peggy,
Thanks for your recipe. I just made for first time. Emulsion was fine but tastes bitter to me. I used extra virgin olive oil so maybe that’s it. Think would try with all coconut oil next time. Have you ever tried this? Any suggestion to fix the bitterness?
Anyway, like your lo carb recipes.
Thanks,
Jill Gill
Oh, that’s definitely the bitterness problem. You want to use the Extra light olive oil for mayo. Do not use all coconut oil for mayo. It will get hard in the refrigerator. I never put more than 1-2 T. coconut oil in it MAX for this reason.
I also have made mayonnaise for years with raw eggs and am here to talk about it. I use an egg, 1/4 cup vegetable oil, 1 tablespoon of lemon juice, 1 tablespoon of Dijon mustard and a clove or two of garlic. I emulsify that for a minute in the food processor, then slowly drizzle in about a cup (or more) of extra virgin olive oil. It turns out thick and very tasty. Buttoni, the raw onion in your recipe contributes to its wateriness. My first time on your site. Like it a lot.
Welcome to my website, Rosemary! Thank you for your recipe. I’d like to try it some time. my readers will enjoy it, also. RE: the onion in mine, it isn’t watery at all. I’ve gotten so use to that flavor in my mayo, it’s lacking without it for me now. I first experienced that mayo at Commander’s Palace restaurant in the Garden District in New Orleans. That’s the restaurant where Emeril Legasse got his start before launching his own New York restaurant and first TV show. They published their onion-y mayo in a New Orleans cookbook I bought and the rest for me is history. I just LOVE it in my mayo now, no matter what I’m using it for. Glad you stopped by and hope you find some recipes you might enjoy here. 🙂
Does your recipes help people with allergies problems? My first time on your site. Just this week found out our 5year old grandson has a lot of food allergies.(corn,tomato,soy,peanut,wheat).i don’t know how to cook in this new healthy way,we grew up with biscuits and gravy and raised a lot of our food.trying to help our grandson out.
Well low-carb cooking isn’t particularly suited to all allergies. Many of our baked goods use almond flour and other nuts to replace wheat flour. My Einkorn flour recipe recipes won’t work, as they have real wheat in them. But there aren’t too many of those here. I use a lot of tomatoes, too. Corn I do not use. You might wnt yo ask his physician where to look for allergy-specific websites or cookbooks. Basically, you just need to learn what he is allergic to and avoid recipes with those ingredients.
When I found out about my food allergies, the doctor/allergist told me to eliminate all items I was allergic to for 6 months. Then every 6 months, I could add 1 item from my allergen list to my diet. If I had a reaction to the re-introduced item, it had to be eliminated for another 6 months before trying it again. Check with Doctor before trying this. I, too am allergic to peanuts, but do not have a severe life threatening reaction to them, so I can still indulge on an limited basis. Peggy, I like your site and will be trying the oven-fried squash recipe on my family/roommates soon.
Welcome, Barbara. Hope the family like the squash recipe. It’s a GOOD one. 🙂
I like you and your website 🙂
I’m glad you are enjoying my recipes, Alison.
It is actually a good idea to start off by dropping only one drop of oil in and then let the blender run for a while. This way the process has started and the chances for it to blend smoothly are very high. This is my understanding at least!
I have never pasteurized the eggs but always used organic.
Well clearly we all have our personal techniques on mayo making and clearly they are all successful for us. So it is apparent that any particular technique isn’t the only method. A successful emulsion is what matters.
I started out by using the whole raw egg and a blender and slowly dripping in the oil. It took too long and it was too hard for me to clean the blender out. I have had two shoulder surgeries. I have since starting adding some coconut oil, pasturizing my egg prior to use, I found the instructions online, place the egg on the counter for 15 minutes, then put the egg in a pan of cold water, turn the heat to medium and allow the temp. of the water to reach 145 degrees, then leave the egg in the pan with the burner off for another 15 minutes. I now only use the egg yolk. I put the egg in the bottom of a jar with the lemon juice and spices. Use an immersion blender leaving it on the bottom of the jar for 15 seconds then slowly raise the blender, until all blended. It does not come out as thick as the blender method, but sooo much easier and faster. Except for the extra step of pasturizing my egg first.
Thanks for the alternate process description! I’ll have to try it sometime!
Thank you for this., A friend of mine recently found out she is allergic to soy and store bought items are OUT. This sounds perfect!
It’s so easy I whip up a batch every week nowadays. I don’t even have to pull out the recipe anymore. 🙂 Hope you and your friend like this. It makes great salad dressings, too, thinned with a little extra oil.
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! 🙂