Is that a thing? I thought mayo was bad for you…? There’s a lot of confusion of what is healthy and what is not. Or rather, which foods nourish your body, and which may actually harm it.
Take mayonnaise, for example. It originated as a type of vinaigrette, likely from Mahon, Spain. It was once called “mahonnaise” and was simply an emulsification of olive oil and egg. Nothing unhealthy about that, right?
However, modern day versions generally contain vegetable oils and sugar, which are inflammatory and do nothing to nourish your body. Eating this version regularly, especially as part of a high inflammatory diet, can do damage in the long run.
Read on to learn how to make it! And leave me a comment to let me know how it turned out.
How to Make Your Own Mayo
Mayonnaise can be a tricky thing to make, but it doesn’t have to be. It’s an emulsification between egg and oil. To make an emulsification successfully, the oil needs to be added very slowly to the liquid (in this case, egg) so that the mixture joins together into a smooth consistency.
My first and most important tip for making mayo successfully is to start with a room temperature egg. If it’s too cold, the mixture won’t emulsify properly, and you’ll end up with something more like a salad dressing (which has happened to me plenty of times).
To make mayo, place a room temperature egg in the mixing container of an immersion blender. Add the mustard powder and salt. Start blending, and slowly drizzle in a thin line of oil. Keep blending, moving the blender up and down slightly, while continuing to add the oil. Eventually the mixture will lighten and emulsify. Keep adding the oil until it’s all in, then blend in the apple cider vinegar. Voila! You just made mayonnaise.
If you weren’t successful this time, don’t fear. You can use this “failed” mayonnaise to make salad dressing. Blend in herbs, if you like, and pour it over salad. Or, if you want to attempt to save your mayonnaise, you can pour it into a separate container and begin again. Once you have the new batch of mayo emulsified, you can drizzle in the failed mayo to create a double batch.
How to Use Mayonnaise
I like to use mayonnaise to make chicken salad, tuna salad, potato salad, etc. It’s also a staple in some of my favorite salad dressings, such as the dressing for this Seasonal Winter Cobb Salad with Bacon & Blue Cheese or this Fall Frisee Salad. I also like topping burgers with mayo, or dipping oven baked fries into it.
However you choose to use it, I do hope you enjoy it!
Thanks for reading, and leave me a comment below to let me know how your mayo turned out, and share your favorite way to use it.
Use Your Homemade Mayo in These Recipes
- Immersion blender or regular blender
- Crack room temperature egg into the measuring container that comes with the immersion blender. Add salt and mustard powder. Measure out avocado oil in separate container that pours well.
- Begin blending egg mixture. Slowly add in avocado oil, using a very thin stream. Move immersion blender up and down slightly as you add the oil. Eventually the mixture will begin to solidify and turn light. Keep adding oil until it's all added.
- Add in apple cider vinegar and finish blending. Store in jar in the fridge.
- *If using a regular blender, follow the same steps, simply measuring ingredients in the regular blender and drizzling oil in through the hole in the lid.