Have you ever tried to make your own homemade mayonnaise? When I first started my Whole30 journey, there were a few things I knew I would miss. Mayonnaise being one of them. I love mayonnaise. Love it. As in, I don’t eat junk food, but I think mayo is a gift from God. So I was worried, to say the least, that I would miss that wonderful, delicious, creamy goodness that is mayonnaise. Now, if you ask my husband, he’ll disagree. He does not share my love for mayo. But I knew I would have to find something to fill that yummy void. I’ve never had the urge to make mayonnaise before. I mean, why would I want to toy with perfection when I can simply pick some up at the store? But most mayonnaise has soy or dairy or sugar which are all No No foods on Whole30. So alas, I decided to bite the bullet and make my own mayonnaise. And wow. I can make mayonnaise! Since it was such a happy moment for me, I decided I’d share it with you! So here is my way to make delicious and Whole30 approved homemade mayonnaise!
First, let me tell you that I am no chemist. I don’t do words like “emulsify” or know at what point vinegar and oil can combine. If you want that kind of info, this is not the blog you’ll find it in. But what I can tell you is that I tried other online recipes, and some worked. Some didn’t. Some were okay. Some were ICKY. So I quit trying to follow other people’s ideas, and just figured it out. I’ll let you in on a secret: Cooking is only hard if you’re afraid of it. So many recipes come from the head of someone who says “What would happen if I tried this with that?” So my daily advice: Quit being afraid of ingredients! And if it doesn’t work??? Guess what: You can throw it away! And we will never speak of it again. My lips are sealed. But sometimes, it turns out delicious. Those are the times you know you can safely say, “I make mayonnaise. Boom.”
All you need for this recipe is:
1 large – extra large egg yolk (cold – not room temp like other recipes)
½ c extra light olive oil
1 tsp yellow mustard
2 tsp lemon juice
1-2 pinches of salt
1 tsp cold water
Now, let me explain the egg. In all of the recipes I found, they called for room temperature eggs. But then they would warn that if you mixed your mayo in a blender, it could get too hot and separate, or they wouldn’t emulsify. Remember earlier when I told you that I don’t do words like that? Okay, well I’ll repeat that here. But while I am no chemist, I am very dedicated to A+B=C. So my question was: If I’m worried about it getting too warm, why then am I going to start with warm ingredients? Why not start with cold ingredients??? Maybe I am too simple-minded for chemistry, but it made no sense to me. So I started with a cold fresh-from-the-fridge egg, and I actually put my bowl in the freezer to chill it. Then I got to work.
I put my egg yolk into the chilled bowl.
SLOWLY, stream in your olive oil and whisk quickly. Quickly. Like as fast as your little arm will go. It’s okay if you have to switch arms during this (I did!!!). But whatever you do, don’t stop whisking! You’ll notice that your mixture will start getting fluffier and thicker.
Remember the steps: Slow stream of oil. Whisk like crazy.
After all the oil is added, keep whisking for about 45 more seconds just to be sure it is completely combined. And guess what? You made mayonnaise! It will keep in a mason jar in the fridge for a week, but let’s be honest: Do you really expect it to last that long???
Now feel free to brag to your friends. Drop it into conversations about cooking. Mention it around your in laws. You make mayonnaise. Healthy. Fresh. Mayonnaise. Yeah you’re that awesome. And once you’ve done it a few times, feel free to tinker with the recipe on your own. Add some garlic to make an aioli. Add some cilantro and put it on avocado. The add-ins are endless. But one thing remains: You make homemade mayonnaise. That’s pretty awesome!