Every Wednesday I like to bring you a How-to recipe. Easy and practical homemade recipe, that usually do not include preservatives and added flavor and sugar. Today we’re going to be making my mom’s Homemade Mayonnaise recipe! It is by far THE BEST recipe out there and after you taste it, I guarantee you will never again buy store bought mayonnaise! One mistake a lot of my readers do is mixing all the requested oil quantity at once. Big mistake! You must start with 1/4 cup then add in the remaining 3/4 cup very very gradually! Also another mistake is using olive oil!! It is too heavy and way too tasty. Also another mistake is the choice of oil. You need to go with a very light, neutral oil such as corn oil, grape seed oil.
- 1 organic egg
- 1 cup corn oil
- 1 tbs dijon mustard
- 1/2 tsp lemon juice
- 1 tsp cider vinegar
- Cayenne pepper (optionnel)
- A pinch of sugar
- Salt & pepper
How to Make It
Add the whole egg into the mixer
add a pinch of sugar, a pinch of salt, pepper, mustard, vinegar, lemon juice and 1/4 cup corn oil (reserve the remaining 3/4 cup for later)
Start the mixer on high speed and very gradually start pouring the remaining 3/4 cup of corn oil until the mayonnaise holds
pour into a jar and store in the fridge. To be consumed in the next 3 days!
Homemade mayo, which is an emulsion of egg yolks, oil and an acid, is wonderfully rich and delicious, containing a few healthful ingredients and no preservatives. Just as with fries, we think it’s OK to enjoy this rich food once in a while if you’re making it yourself from real, whole ingredients. If you start with citrus and oil from conscientious producers, plus fresh eggs from well-tended hens raised on a natural, pasture-based diet, you’d better believe your homemade mayonnaise will contain vital, health-promoting fats, plus more essential vitamins and minerals than the conventional stuff. It’s easy to adapt this recipe to suit your preferences or to complement a specific recipe while also bumping up the flavor and nutrition — just add fresh seasonings.
A note about safety:
Mayonnaise is made with raw egg yolks, so it carries the risk of salmonella. It should be made with ingredients that begin at room temperature. Any recipe that calls for raw eggs at room temperature should be a signal to exercise caution. Pastured eggs from a source you trust should be safe, and, according to food science expert Harold McGee, both vinegar and olive oil kill bacteria. You should always use common sense and fresh, quality ingredients, and promptly refrigerate extra mayo.