I’m not a big mayonnaise person, but Don is. Don’t bother searching for a good ready made product, because there isn’t one. Even organic mayonnaise has ingredients that are not good for us (the oil is the biggest offender), so I decided I’m just going to have to make it. In the past, my results have been hit and miss, so I needed to come up with a consistently good recipe. This one is really good quality, and thick. It’s a pale salmon color because of the quality of the yolks and the spices I used.
Let’s talk about oils for a minute. All types of regular vegetable oils are banned in our kitchen, as is canola and corn. From a health standpoint, the quality of what you eat is vitally important. For mayonnaise, I typically use a high quality olive or grapeseed oil. Avocado oil would be good. A little coconut oil mixed in would create a yummy taste, and thick consistency (it sets up in fridge). I think using one of the nut oils, like almond or hazelnut, would be really delicious. Update: I used walnut oil for a batch. Big mistake, it was so good, I was eating it with a spoon!
- 1 egg + 1 egg yolk (large eggs)
- 1 TBSP dijon mustard
- 1 tsp dry mustard
- 1/2 tsp sea salt
- 1/2 tsp chipotle powder (optional)
- 1 tsp smoked paprika (optional)
- 1 TBSP fresh lemon juice
- 1 1/4 cups grapeseed oil (good quality oil)
- 1 TBSP liquid whey (optional)
- ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE.
- Eggs should be yard (from pastured chickens). Whenever you use raw eggs, wash them well before cracking.
- There are a number of ways to get the ingredients to emulsify, including manually, using a whisk. I prefer using a fairly cylindrical container and a stick (immersion) blender.
- Place the egg and yolk in the container, add dijon and dry mustard, salt, and any other dry spices you like. Blend together well.
- Add lemon juice and blend again.
- With the stick running, I pour in the oil. Making sure the whole mixture emulsifies into mayonnaise.
- If you want a longer life for the mayo, blend in the whey. When you use whey, cover the top of the container with cheesecloth, and allow the mayo to sit in a dark corner (cover the sides of the glass) for 6 hours before refrigerating. The lactic acid will ferment it, extending the life of the mayo.