Quick and Easy Mayonnaise

It’s hard to find a mayonnaise that is free of seed oils, that tastes great and is organic. With Caesar salad being on our weekly rotation, I needed to find a homemade mayonnaise that I felt good about feeding my family. My old favorite is a Whole Foods organic mayonnaise, but it does have seed oils in it. I still use it in a pinch. I stumbled on this homemade recipe though from inspiredtaste.net and I haven’t looked back because the flavor and consistency is far superior to jarred mayonnaise and of course, so are the ingredients. I adapted it a little bit to fit my families taste.

Homemade Mayonnaise

Ingredients

• 1 whole large pasture raised egg
• 1 tablespoon dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon fine sea salt like Redmond’s
• 1 cup avocado oil (my preference) or a light tasting extra virgin olive oil (make sure it doesn’t have a bitter flavor profile or it will take over the flavor of the dressing)
• 1 teaspoon lemon juice

Directions

Crack a whole egg into a small food processor and process for 20-25 seconds. * Inspired taste states that a large food processor will not emulsify the egg enough and also mentions that you can use an immersion blender. See inspiredtaste.net for more information and instructions for an immersion blender, but do note that I changed a few ingredients on this recipe.

Add dijon, white wine vinegar and salt and process for another 20-25 seconds.

Slowly add drops of oil (about 1-2 teaspoons at a time) into your food processor and continue processing. Alternately, use an immersion blender or a small food processor with an opening and slowly add the oil. Add oil very slowly or it won’t solidify well. My little food processor does not have an opening so I had to open it, add little drops of oil and then process, open it again, add a little more, process, etc. Slowly add oil up to 1/4 of a cup. Once you have added 1/4 cup, process some more until you see the mayo emulsifying a little bit. I probably added 6-8 drops of oil before it equaled 1/4 of a cup.

Once mayo starts to thicken, you can more generously add the oil. Still continue to add drops at a time, but you can be more liberal, processing for at least 20-30 seconds in between. Alternately, if your processor has an opening, you can just slowly add oil.

Once oil is added, check for consistency. If it’s thick enough and to your liking, add lemon juice and process again.

Taste and adjust seasoning as necessary.

This is great in my caesar salad dressing, but be sure to note my adjustments, and also can be made into a quick spicy mayo, and is obviously also delicious for chicken salad and egg salad.

Enjoy!