There is something really exciting to me about making my own food. I love knowing everything that is in it. I love that homemade mayo is a whole, healthy food. The ingredients are things I already have in my cabinets. You can probably walk into the kitchen & make mayonnaise right now (which actually IS easier than driving to the store and going to get it). Popular store-bought mayonnaise has soybean oil and chemicals that preserve your food to keep it on the shelves. Homemade mayo, though, has just THREE ingredients, and uses healthy, full-fat oils that you can buy at your local grocer.
PS. Why do labels even say the full “MAYONNAISE” these days? It’s mayo.
This homemade mayo is SO easy to make. Even more exciting? Once you have the basics of this down, there are TONS of variations. You can swap olive oil with avocado oil, sunflower oil or yummy, flavored olive oils. At the end of the recipe, add fresh herbs, roasted garlic, even KETCHUP for some fancy sauce.
The possibilities are endless.
2 egg yolks
1 tbs of fresh lemon juice
1 cup olive oil (in a measuring or easy-to-pour cup)
First, place two egg yolks & lemon juice into a blender or food processor. Turn on. Let blend for about five seconds. Very slowly pour the oil into the blender while it is on. You can take a break every few ounces & let it process if you are nervous. Watch it fluff up! By the end, there will be creamy, perfect mayo and it takes about 7 minutes for the entire process (Including cracking the eggs, and squeezing the lemon).
Just be careful pouring in your oil. The yolks will start to emulsify & look like mayonnaise a minute or so into the process. Make sure not to overload the yolks with oil at first and nothing will fall flat! Add in whatever flavors you want to your food processor to make the mayo totally yours.