Easy Homemade Mayonnaise
"This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw."
- Ready In:
- 2mins
- Ingredients:
- 6
- Yields:
-
1 1/4 cups
ingredients
- 1 egg (preferably organic or free range)
- 1 tablespoon whole grain mustard
- 3⁄4 teaspoon sea salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon brown rice vinegar or 1 tablespoon balsamic vinegar
- 1 cup extra virgin olive oil
directions
- Combine egg, mustard, salt, juice, and vinegar in a blender.
- Blend for 30 seconds or until well mixed.
- Run the blender at low speed and add the oil very slowly.
- Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
- Put into a jar and refrigerate.
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Reviews
-
This works quite well. I only had limes rather than lemons but it made very little difference to the taste. Thanks Angela for a good reliable recipe. -
I just made this and the taste is great. I used rice vinegar and extra light olive oil. I had to look up whole grain mustard, it's just mustard with some whole mustard seeds in it and luckily I had some of that. It's very tasty but it didn't come out as thick as I expected. Maybe it will thicken up as it chills in the fridge. -
So cool! I've never made homemade mayo before, it was so easy and I liked adding the oil and watching it emulsify. Also much tastier than the store bought stuff! -
I wouldn't suggest using extra virgin olive oil because it has a much more over-powering flavor. Vegetable or canola oil makes a mayo that is much more palate pleasing. Thanks though
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Absolutely amazing. Wow. Used dijon mustard, rice vinegar, and soybean oil (I love extra virgin olive oil, but figured it would be too much for my husband.) Thanks!
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Tweaks
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I had to look up Whole Grain Mustard, which I didn' have so I used regular prepared mustard like hobbgal did. I used the rice vinegar instead of balsamic. I think I'll use the balsamic next time to see how it tastes. This was a very tangy mayo and came out too strong for palattes used to store bought stuff. I used it in a potato salad and it really made the difference. I'll never make a mayo based salad with store stuff again. I'll switch different vinegars and oils based on the salad or whatever that I'm making, so I think this will give me a very versatile mayo to use from now on. So long, store bought!
RECIPE SUBMITTED BY
Angela Curtis
Oklahoma City, 0
I'm a housewife with a three year old and 1 year daughter.
