Homemade mayonnaise is really very easy to accomplish. There is no need for fear in the preparation. You can have delicious mayonnaise in about 5 minutes.
I was always afraid of mayonnaise. Well not eating it, I loved eating it. But for years I resisted making it. I also didn’t buy any for years because of all the bad oils and other strange ingredients in there. I mostly used sour cream instead. Not so great as a sandwich spread, but great in coleslaw or chicken salad. That worked for us for a long time.
But I kept reading that mayonnaise isn’t that hard. That it is actually pretty easy. So I decided to face my fear and actually try the dreaded mayonnaise. Also I had just acquired (affiliate link) a new blender that has a food processor bowl. The lid for this has a small hole for dripping oil through especially for mayonnaise. So gathering my courage and my ingredients, I dove in.
They were right! It isn’t that hard. It is actually pretty easy. And soooo delicious! I’ve been converted. I over came my fear. I now make mayonnaise fairly often because it is so easy.
Here’s how I do it.
First you need two fresh egg yolks, preferably from pasture raised hens. To this add some sugar free dijon mustard, salt, and lemon juice.
Mix these thoroughly in your food processor.
Then with the food processor running on low, slowly add avocado oil in a thin stream. I like to use avocado oil because the flavor is less strong. You can use olive oil, but it has a strong taste of its own that will flavor your mayonnaise. You could also use bacon grease, warmed so it is liquid. That would be very yummy, but I never have enough to make mayonnaise with. I use it more for cooking.
Adding the oil can take a few minutes, but be patient and don’t rush it. This is where that drip hole comes in handy. It won’t let you pour it too fast.
That’s all there is to it. It really is that easy.
I’ve since seen in many places how to make mayonnaise with (affiliate link) a stick blender. I’ve tried that a few times. It only came out right once. Every other time I’ve made it that way it has broken. I just can’t seem to get the right speed with the stick blender. I have never had a problem in my food processor. It always comes out great. So I’m not messing with success.
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- 2 egg yolks preferably from pastured eggs
- 1 T. dijon mustard try to find one without sugar
- 2 t. lemon juice
- 1/2 t. salt
- 1 1/3 c. avocado oil
Mix together the egg yolks, dijon mustard, lemon juice, and salt in a food processor with a drip hole.
With the machine running on low, slowly pour the avocado oil through the drip hole in the lid.
Nutrition information per tablespoon -- less than 1 g. carb, 1 g. fat.