Growing up I hated mayo. I thought it was GROSS and I did not want it anywhere near my sandwiches. If I had to eat chicken salad – I had better not know it was there. The mayo hatred was real.
Well, about a year and a half ago, at my husband’s request, I set out to make mayo. I was certain I would not like it, but I was SO wrong. I loved it. Something about the real homemade stuff is totally different from whatever they sell in the stores (not to include Sir Kensington’s mayo in that mix – he definitely knows what he is doin’).
Mayo has became a staple for us. From chicken salad to BBQ white sauce, we use it for anything and everything we can.
I’m excited to finally share this recipe with you that has certainly evolved over the past year or so. I hope that you enjoy it as much as we do 🙂
- 1 free-range egg yolk, separated from the white
- 2 tsp apple cider vinegar (white vinegar OK)
- the juice of 1/2 lemon (medium sized)
- 2 tsp yellow mustard (I love Annie’s! It’s sugar-free.)
- 1 tsp honey (omit for 21DSD or Whole 30)
- 1/4 tsp sea salt
- 1 cup Extra Virgin Olive Oil (lighter colored olive oil yields the best looking mayo)
- In the small bowl attachment of a food processor (or in a smaller 3 to 4-cup food processor) add all of the ingredients except for the olive oil.
- Blend for 20-30 seconds until the mixture is combined, airy, and much lighter in color.
- While the mixture blends add the olive to the 4-cup measuring cup. I recommend using something similar to THIS – a smaller vessel will be messy due to the slow pouring.
- Once the mixture is combined, leave the food processor on blend and remove the food pusher from the top of the food processor. Begin to slowly add the olive oil in drops for 45 to 60 seconds. Then increase to a SLOW and steady stream. The key is to add the oil slowly. At first the mixture will be airy and have bubbles – slowly it will thicken and the bubbles will disappear.
- As you add the olive oil, your arm/shoulder may grow tired – keep going strong! Once all of the oil has been added, let the processor run for 15-20 more seconds to make sure it’s well incorporated.
- Now scoop that delicious mayo out of the processor and add it to the glass jar. You will want to lick the bowl and spoon (as not to be wasteful of course). Seriously. Store the mayo in the fridge for up to 7 days. Before using after it has been in the fridge give it a good stir.
**Blender Instructions: Follow the directions above using a medium-low to medium speed – fast enough to incorporate the oil, but not so fast that the mixture sloshes everywhere. For pouring, remove the center of the top of the blender.
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