Mayo is one of my guilty pleasures, I knew it wasn’t good for me and yet I still found myself sneaking it into the cart. Once I cut out all processed foods I resisted buying it altogether, that is until I figured out how to make it myself.
Even all natural mayo has extra ingredients ( and a hefty price tag ) but conventional mayo has ingredients that just should not be consumed, what the heck is disodium EDTA? With a product that should just be oil and egg why risk consuming chemicals when it is so easy to make!
Once I figured out how to make my own mayo I started experimenting with flavors and textures and my love affair with this creamy condiment became stronger than ever. This recipe is for a basic mayo base but try my suggested alterations below and don’t be afraid to come up with your own!
What you need
- 2 egg yolks
- 1 tbsp mustard
- 2 teaspoons vinegar ( i like apple cider but you can use white too)
- 2 teaspoons or lemon juice
- 1.5 cups of oil, I used olive oil, avocado blend
- salt to taste
How to make it
- add egg yolks, mustard, vinegar and lemon juice in a mixer with a whisk attatchment
- whisk until mixed
- turn whisk to med-high and slowly add oil, mayo should turn white and thicken up when done
- store in a mason jar in the fridge
- Add garlic paste to make an aioli, for a twist use roasted garlic
- add mulberry and dijon mustard for a sweet and spicy twist, recipe HERE
- Add aioli and use as a dip for fried, recipe HERE
- add chipotle or bbq sauce for a spicy spread
- use horseradish mustard for a bit of a kick
- add fresh herbs like chives or rosemary