This is a great recipe to have in your repertoire. I like to use this mayo it in place of store-bought options as the ingredients are simple, clean, and there are no added preservatives. I do like some store-bought brands, such as this one here, but the homemade version is much cheaper and tastes much better.
In a container with a tight fitting lid, the mayonnaise will keep in your fridge for about 5 days. When making, I like to use the freshest eggs possible, as you are consuming them raw. You can make the mayo by hand in a mixing bowl and whisk, or alternatively use a food processor or Vitamix. The most important step that you must follow is to start the stream of oil very slowly. Adding the oil too fast will cause the mayo to break, and not to properly emulsify.
Try These Mayo Flavors:
Siracha Mayo= 1/2 cup mayo+1/2 tablespoon siracha
Roasted Garlic Mayo= 1/2 cup mayo+2 cloves roasted garlic (pureed until smooth)
Smoky Chipotle Mayo= 1/2 cup mayo+t teaspoon paprika+1 tablespoon lemon juice + 1/2 chipotle pepper (pureed until smooth)
- 2 egg yolks
- ¼ teaspoon whole grain mustard or dry mustard
- ¾-1 cup avocado oil or extra light olive oil
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- ¼ teaspoon cayenne pepper
- In a large bowl, add the egg yolks and mustard. With a whisk, beat the yolks continuously while adding a steady stream of oil, starting very, very slow, and increasing the amount after the mayo binds.
- After adding all of the avocado oil or extra light olive oil, add salt, lemon juice, and cayenne pepper. Taste for any additional seasoning, and place in a container with a tight fitting lid. Mayo will keep in the fridge for up to 5 days.
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