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 thicken and extend shelf life) and has added water. Hot water and oil just don’t mix in the favor department for me. Mix them sometime in a glass and smell. That’s the taste I don’t like. Anyway, this has driven me to make homemade mayonnaise exclusively since my brother taught me how to make it in my 30’s. Homemade is not as thick as commercial mayonnaise. In addition, it only keeps 7-10 days, so I date the jar lid and make a fresh batch weekly. My husband and I both love the stuff!
To all the salmonella naysayers out there (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 in my life but a can of tuna I cooked into a casserole once. Both I and my husband were severely effected by that tuna casserole and the doctor said it was the likely culprit for my 2-day intestinal woes. The French, inventors of mayonnaise, have made it for centuries and the nation has no records of excessive salmonella for having done so. 🙂
This mayo makes an excellent base for creamy salad dressings if thinned with 1 T. cream. There are so many different spices and ingredients you can add for a wide range of salad dressing creations! I often add in my Chicken Shawarma Spice Blend. Be Creative! I’ve listed some of my favorite mayo additives below.
INGREDIENTS:
1 c. oil (I use Bertolli Extra Light olive or peanut oil)
1 egg
1 T. chopped yellow onion
Dash each of salt, black pepper, garlic powder
½ tsp red wine vinegar (or vinegar of choice)
OPTIONAL: Pinch (1/16 tsp.) glucomannan powder for a thicker mayo
DIRECTIONS: Place egg and chopped onion (and glucomannan, if using) into blender or food processor. Blend until fluffy, lemon-colored and onion is pulverized. 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. If using, add glucomannan powder for a thicker products. 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 I scrape that off and discard. 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 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. Shawarma Spice Blend (thinned with cream, also makes a nice sauce for broiled fish or chicken)
½ c. chopped cilantro, seeded jalapeno & more onion
½ seeded chipotle pepper in adobo sauce minced fine + ½ small clove minced garlic
1-2 T. chopped sun-dried tomatoes (oil pack)
1-2 T. tomato paste for roumalade sauce for boiled shrimp
½ tsp. regular chili powder (or ¼ tsp. chipotle chili powder) + 1 cl. minced garlic
½ avocado & 1 seeded jalapeno
¼ c. chopped black olives & 1-2 T. more EV olive oil
1 tsp. anchovy paste
1 T. mashed capers
minced fresh basil leaves
NUTRITIONAL INFO:
Makes about 20 Tablespoons, each containing:
99.25 cals, 11.05 g fat, 0.08 g carbs, 0.01 g fiber, 0.07 g NET CARBS, 0.32 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! 🙂