I never knew that you could make mayonnaise at home. Actually, I never knew why anyone would bother with that when you can pick up a cheap jar at the grocery store! Little did I know what nasty stuff was in those big plastic jars. Yikes. Almost all grocery store mayos are filled with artificial flavors, junky rancid oils, and eggs of questionable repute. Even the jars that advertise their "high quality" generally still have canola and soybean oil. Always read the ingredients. Many even have EDTA, which is a carcinogenic preservative. Now that I know how easy it is to make healthy mayonnaise out of real food ingredients, I'm not sure why I'd ever buy another plastic tub of the stuff!
A bit about nutrition: why does it matter what oils are used in your mayo? Well, every single cell that makes up your entire body is surrounded by a lipid bi-layer. That's just a technical way of saying that every cell is surrounded by 2 layers of fat. Not fat in the way we normally think of it, we're talking on the cellular level here. Where do those lipids come from? Our diet! So if we eat rancid, nutritionally poor oils and fats, it can effect every cell of the body. Sometimes individual cells don't seem to matter a whole lot, they're hard to even conceptualize because they're so tiny. But sick cells make sick tissues, sick tissues make sick organs, and sick organs make up sick systems and sick bodies. That's not how we want to live. By eating healthy fats, we're providing our body with what it needs to create health, even down to the cellular level.
This mayo is so dreamy creamy, it makes a great base for all sorts of dairy-free dressings and sauces. With this recipe in your arsenal, you'll never be without delicious homemade salad dressing (or potato salad, deviled eggs, coleslaw, etc). Not only that, but it is easier to make this than it is to drive to the grocery store, I promise!
Since we're making this at home, I recommend choosing the highest quality ingredients you can find. Farm fresh eggs, avocado oil, and sea salt basically qualify this mayo as a superfood. It is loaded with healthy fats, a bit of protein, and lots of trace minerals. You may be tempted to use olive oil in place of the avocado oil, but don't. The flavor is too strong, and it doesn't emulsify the same way, which can leave you with an oily mess.
This requires a couple special tools- a wide-mouth jar and an immersion blender. It is probably possible to make this in a mini blender, but I haven't tried it. If you do, let me know how it turns out! Immersion blenders are great for making creamy soups, but it's worth having one for mayonnaise alone.
This has no preservatives, but it'll still last a week or more in the fridge. Eat it by the "best by" date on your eggs. Now give it a try, and think of all the creative ways you could use this!
- Crack the egg into a wide-mouth jar. Then add the salt, mustard, and lemon juice on top.
- Carefully pour the avocado oil on top of the other ingredients, being careful not to disrupt the egg too much.
- Once the egg has settled back onto the bottom of the jar, put your immersion blender in the jar (turned off) all the way down so it's resting on the bottom.
- Turn on the immersion blender. As you begin to see creamy white mayonnaise form at the bottom of the jar, slowly lift the blender.
- Continue blending until all of the oil is incorporated and the mayo is creamy.
- Remove the blender and screw on the lid of the jar. Store it in the fridge for a week or more.
Did you make homemade mayonnaise? Take a picture of your creation and tag me on Instagram with #ideatthatfoodtoo. Wanna save this recipe for later? Click the upper left corner of this image to Pin it for later!