Homemade Mayonnaise is easy and full of goodness. Because you are using real food ingredients this mayonnaise much healthier than store bought mayo.
Store bought mayonnaise is full of soy. If you are like me and a lot of other people, you are trying to avoid soy. Homemade mayonnaise leaves out all the soy and sugar.
I wanted a recipe that tastes more like store bought because The Hardworking Husband likes that flavor. I tried quite a few and this one comes closest. Most recipes use either vinegar or lemon juice. This one uses both, and I think that’s the trick.
What is mayonnaise made of?
Mayonnaise is made of eggs, mustard, a little bit of salt, an acid (like vinegar and lemon juice), and oil like olive oil. The trick is to emulsify the oil.
I like to use mayonnaise made with olive oil instead of canola. When using olive oil to make mayonnaise, you need to use an oil that isn’t extra virgin. (I learned the hard way it’s important that it isn’t extra virgin) I recommend extra light.
How long does homemade mayo last?
Homemade mayo needs to be kept in the refrigerator. It will last about 2 weeks when stored properly. Are you wondering why store bought lasts a lot longer. There’s two reasons – 1. The eggs that are used in store bought mayo are pasteurized. It keeps them from going bad very quickly. 2. They use preservatives and this recipes has none.
- 1 egg plus 1 egg yolk
- 1 tsp salt
- 2 tsp vinegar
- 1 tsp prepared mustard
- 1 1/2 cups oil, canola or extra light olive oil
- 1 tsp lemon juice
- In a food processor or blender, blend together eggs, salt, vinegar, and mustard.
- While the blade is still spinning, slowly drizzle oil in. After you've added all the oil allow it keep blending.
- Add lemon juice and blend for about another 30 seconds.
- Store in the back of your refrigerator to make the shelf life longer.
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