Before I started my journey to eating better I wouldn’t touch mayo, I was a Miracle Whip kinda girl and nothing else would do. Any time I was offered Real Mayo, Kraft, Hellman’s or any of the other big names I would wrinkle my nose up and state “No thank you, I don’t like mayo”, then proceed eating a dry sandwich…YUCK! Once I started down the path of eating no pre-processed foods I thought I would be doomed to dry sandwiches (not a mustard lover either). I finally decided I need to find a mayo recipe I could live with and that could serve as a base for ranch dressing, an ingredient for deviled eggs, and help for the dry sandwiches I had doomed myself to. You’ll never believe what happened. I found I liked mayo, yup freshness does make a difference! I tested several recipes and then started experimenting on my own and below is the end result.
- 1 Whole Egg*
- 2 Egg Yolks*
- 1 Tbsp Lemon Juice, fresh squeezed
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp sea salt
- Pinch of pepper, fresh ground
- 1 - 2 Cups Olive Oil **
- Combine eggs, lemon juice, mustard, salt, and pepper in a blender or food processor and blend together until creamy.
- With the blender/processor running, slowly begin to pour about 3 Tbsp of oil.
- Start pouring a tablespoon of oil at a time in at about 20-30 second intervals.
- Once thickening starts you can start slowly pouring in the rest of the oil stopping every so often to ensure that the oil is getting incorporated.
- Stop the machine and taste the mayo and adjust as needed.
- For adjusting the mayo you can add more salt, pepper, or mustard. If it is too thick you can thin it by adding more lemon juice. For a thicker mayo you can add more oil.
**To give this a less mayo taste you can replace 2 Tbsp of Olive Oil with 2 Tbsp of Bacon Fat.
You can use this mayo right away or cover and refrigerate. Shelf Life is about 1 week.
Have you tried making your own mayo? How’d it turn out?