Smooth and creamy mayonnaise
The great thing about homemade mayonnaise is that it’s quick to whip up and you can alter it to suit your tastes. You can make a mild and creamy hollandaise sauce type mayo to dip fries in, a mustard & tarragon mayo to go with chicken, or add dill / parsely to serve with fish.
It’s also a blessing if your family has food allergies because you have control of all the ingredients that go in. A soy allergy that doesn’t allow for vegetable oil, emulsifiers, or xanthan gum makes finding a safe store-bought mayo difficult! Miss 2 was still sensitive to the synthetic antioxidants, sulphites, and preservatives in the sauces that we could try. We’ve now moved to an RPAH Failsafe Diet exclusion of additives which means making sauces from scratch.
- 2 medium eggs (room temperature)
- 1 cup of neutral oil
- i.e. 1/2 cup extra virgin olive oil + 1/2 cup rice bran oil, or 1/2 cup olive oil + 1/2 cup coconut oil, or 1 cup avocado oil.
- 2 – 3 tsp apple cider vinegar
- 1 tsp lemon juice (or 1/4 tsp citric acid)
- Generous pinch of salt
- Optional: 1 tsp dried garlic granules, or 1/2 tsp mustard powder, or 1 tsp fresh herbs. Add a little liquid honey or maple syrup if you prefer your mayo sweet.
Allergies: gluten free, soy free, dairy free, nut free.
For an egg free mayonnaise, check out this vegan mayonnaise recipe on Jane’s Healthy Kitchen. Her secret is coconut oil (but this will only work in cool weather and cool dishes). Another option is an aquafaba vegan mayonaise.
Tip: Eggs should be room temperature; you can put them in lukewarm water for a few minutes to warm. It will work if they are straight from the fridge but may take longer to whip up and thicken.
Tip: Lots of recipes use Dijonnaise mustard; these are packed with sulphites and preservatives so are not suitable for sensitive guts and or children. I recommend dry mustard powder.
Tip: If using olive oil choose one with a very light flavour or mix it with another oil – it risks overpowering the flavour otherwise.
- If using a stick blender: Place all ingredients except the oil in a narrow jug or jar. Place a wand mixer in the jar, then add the oil. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise.
- If using a (smoothie) blender): Place all ingredients in the blender (oil last) and whizz until creamy. Note: If you have large eggs, you can try just using one and add the second if the mayo isn’t thickening.
Tip: Once the mayo is mixed up, taste and add further seasonings to taste. Remember, it’s easy to slowly add more but tricky to balance if there’s too much!
Pour mayonnaise into a sterilized glass jar; it will keep for up to a week in the fridge.