I didn’t realize how easy it was to make mayonnaise at home until the boyfriend made it. No really, it is ridonkulously easy and although it doesn’t last as long as the conventional mayonnaise that you can get at the store, I guarantee that it’s tastier and healthier. I highly recommend that you get an electric mixer of some sort to help with the mixing because it is A LOT of mixing. Sure you can do it by hand, but it’ll be a whole lot easier if you have an electric one. With this recipe, a stand mixer was used. Please note that I don’t measure when cooking so all measurements listed below are guesstimates.
PALEO FRIENDLY MAYONNAISE
3 egg yolks
1 tblsp of apple cider vinegar or lemon juice
1/2 tsp of sea salt
1-1/2 to 2 cups of extra virgin olive oil
1/4 tsp of dry mustard (optional)
1. Put egg yolks into the bowl and turn mixer (with the whisk attachment) on to the highest speed. Leave it to do it’s thing for about 2 minutes.
2. Add the vinegar/lemon juice, salt, and mustard (optional) to the bowl and mix for 30 seconds.
3. Now pay attention here: Add oil in SLOWLY!! I’m talking drops, or a very VERY small and slow stream. You don’t want to add the oil in too fast because then the eggs won’t absorb the oil. It’ll curdle up. Just do a little at a time, perhaps a tablespoon, until about 1/3 to 1/2 a cup. Make sure that the oil has incorporated into the mixture before adding more. After that you should be able to add the oil in a bit faster. Keep in mind that the mixer stays on high this entire time.
4. The mayonnaise is complete when you’ve poured in all of the oil, and when you lift the whisk from the bowl it’s thick and creamy. This recipe should make about 2 cups.
The mayonnaise can be used right away, or you can store it in an airtight container in your fridge. Expiration… Depends on when you got your eggs. If you got them farm fresh, then it is a month after first pick date. If you used conventional eggs, then go with the expiration date on the package. ENJOY!!
Edit: 4/23 – Just added two more pictures. 🙂