Why Would You Want to Know How to Make Mayonnaise?
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The other day, I found myself at the grocery store, looking to restock some basic supplies. Among them, I needed mayonnaise, so I set out to find an organic brand that would do the job until I had the time to make my own. As I scanned the back of the mayo jars, I couldn’t help but feel dismayed by what I saw. Almost every brand listed soy as a top ingredient, and to my surprise, many of them contained added sugar and other unnecessary additives.
It got me thinking about the benefits of making my own mayonnaise at home and why it might just be the better choice.
Is Homemade Mayonnaise Really That Hard to Make?
My first attempt at making mayonnaise left me feeling quite disheartened. The instructions I stumbled upon made it seem as though the process was as complex as baking a sourdough bread – something that requires precise measurements and a delicate touch. As someone who enjoys a more relaxed approach to cooking, this deterred me from trying again for quite some time. However, I couldn’t shake the idea of creating my own mayonnaise, especially when the store-bought options didn’t meet my expectations.
Finally, about two years ago, I decided to give it another shot, and I’m so glad I did. After a bit of research, I discovered instructions that instilled me with newfound confidence. With a few attempts and some tweaks to the recipe, I arrived at the perfect blend of flavors. The recipe you’ll find below is the result of my kitchen experimentation, and I promise you won’t go wrong if you follow my directions and watch my video tutorial!
Why Use Olive Oil to Make Your Mayo?
You might be wondering why I opted for olive oil over other options like canola or vegetable oil. The reason is simple – I prioritize my health, and not all oils are created equal. While canola and vegetable oils may be commonly used in many store-bought mayonnaise varieties, I have reservations about them due to their production processes and their impact on my diet.
My homemade mayo recipe calls for EXTRA LIGHT olive oil, and I’ll let you in on a little secret – you won’t even notice the difference between it and regular store-bought mayo. As someone with a keen taste for detail, I can assure you that I would have noticed any overpowering olive oil flavor. Using extra light olive oil ensures a milder taste that closely resembles my old favorite, “Hellman’s,” while still offering a healthier alternative to many other oils.
- Blender/stick blender/food processor
- 2 Whole eggs room temperature
- 2 C olive oil extra light
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 tsp mustard wet or dry
- In a food processor, add the 2 room temperature eggs.
- Measure out the 2 cups of extra light olive oil.
- Add 1/4 cup of the olive oil to the eggs in the food processor.
- Add the 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, and 1 teaspoon of wet/dry mustard to the mixture in the food processor.
- Start the food processor and blend until all the ingredients are combined.
- While the food processor is running, slowly drizzle the rest of the olive oil into the mixture.
- Continue blending until the mixture has thickened to the desired mayonnaise consistency.
- Once the mayonnaise is ready, transfer it to a glass jar.
- Store the homemade mayonnaise in the refrigerator. It should be good for up to a month if stored properly.
I genuinely hope you enjoy this recipe as much as I do and consider making the switch to homemade olive oil mayonnaise. By doing so, you’ll be doing your health a tremendous favor, and trust me, your taste buds won’t be disappointed either! So, let’s get started on this wholesome and delicious journey of making your very own mayonnaise right in your own kitchen. Happy cooking!