The first time I experienced homemade recipe for mayonnaise I was in Tahoe City (aka, Lake Tahoe) sitting at my friend’s kitchen table. Her aspiring-chef daughter was busy at the blender making mayonnaise from scratch. It was delicious. But, I was intimidated by her method-especially after she warned me that the recipe can go sideways in a heart beat. It might not emulsify…and turn into a gelatinous glob.
I never did try it on my own.
But then, I happened across a recipe on The Healthy Foodie blog (I don’t think I’m a foodie, but I’ll leave that up to you to decide.)
I read through her recipe. (It’s short.) I scanned the photos of the steps involved.
That looks easy, I thought. Using an immersion blender seemed to be the key.
I studied the recipe. Then I made some changes, because we want really healthy recipe for mayonnaise, right?:
Switch olive oil for avocado oil
Add a drop of lemon essential oil
Why Make Homemade Mayo When You Can Buy It Already-Made?
That’s not the right question. Instead, ask yourself why is mayonnaise that is made with EGGS sitting un-refrigerated on a shelf? OK. Since you asked, let’s see what inside Shelf Mayo?
Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium, disodium EDTA (what’s that? Oh. It’s used to protect quality”) and natural flavors.
Are you with me?
What’s So Great About Avocado Oil?
There’s a lot to love about avocado oil. Here’s what has to say:
~ olive oil is less vulnerable to sunlight
~ olive oil while reaching its smoke point maybe very harmful
~ avocado oil contains up to 76% of fatty acids, while the olive oil approximately 65%
~ avocado oil has more antioxidants and vitamin E.
~ rich in monounsaturated fats, Vitamin E and Omega 3 and Omega 6 fatty acids
~ help fighting cholesterol and high blood pressure
~ help to prevent many diseases
~ contain a lot of antioxidants
~ may be cold pressed or refined
Then There’s The Cost of Store-bought Mayo, aka Shelf Mayo
I wasn’t shopping for mayonnaise the day I pushed the cart through the condiments aisle when I couldn’t help notice the price: $8.95! Gulp! Isn’t mayo simply oil and eggs?
Yes, it is! And this is all you need to make very healthy, fail-proof recipe for mayonnaise-the kind you put in your refrigerator:
~ INGREDIENTS ~
1 egg (The freshest egg you can find.)
1 cup avocado oil (or use any light oil, except corn oils, because, well you know…vegetable oils are not good for you.)
1 drop essential oil of lemon
2 tsp lemon or lime juice
Avocado oil adds healthy Omega 3 Fatty Acids
How to Prepare Your Recipe for Mayonnaise.
Your egg may come straight from the refrigerator. It does not need to be room temp.
Crack the egg into the jar
Add 1 cup avocado oil
Add 2 tsp fresh lemon or lime juice
Immerse the blender into the jar until it hits bottom. Blend the mixture on high for 5-10 minutes or until you see the mixture emulsifying.
Cuisinart Immersion Blender works best
Begin pulsing the blender slowly up and down to ensure that all the oil is blended.
Farm-fresh and creamy mayo.
Once it’s blended, Voila! You have yourself a fresh pint of healthy mayonnaise with no additives of preservatives. If you seal it and keep it in the refrigerator it should keep for 2 weeks.
Enjoy your healthy homemade recipe for mayonnaise!