When I was a kid growing up, I hated mayonnaise or mayo for short. It always tasted so sticky sweet but creamy and sour at the same time. The “tangy” aftertaste of mayo left a lot to be desired in those days as well. As I grew older, I realized my family always bought Miracle Whip, not real mayo, which is full of chemicals and gastronomically speaking resembles mayo as much as salsa does. Not good my friends, not good. Seeing as my parents are from “the South”, where Miracle Whip is the condiment standard, I can understand why they bought it but the taste was a huge turnoff for me.
A few years ago , I rediscovered mayo, real mayo I mean, and have been in love with it ever since. If you use an immersion blender, making homemade mayo is about as simple as it gets. Dump everything into the mixing container, turn the machine on for 60 seconds and boom – thick, creamy mayo is at hand. I love making homemade mayo with an immersion blender versus a normal blender because clean up is easier and because I don’t have to slowly drizzle oil into the mixture as it blends. With an immersion blender, I dump everything in at once, whizz until creamy and serve. It’s literally that easy.
The flavor payoff for mayo is pretty AMAZING too – especially considering the conservative price tag it carries. It lends itself well to salad dressings, marinades, dips and even in baked goods such as cakes, for little more than the cost of an egg and a cup of your oil of choice. Below is my recipe for making the good stuff.
Watch me make homemade mayo from start to finish!
- 250 ml (1 cup) neutral oil like canola/rapeseed or sunflower (olive oil is also an option)
- 1 egg (2 egg yokes for a richer mayo)
- 2 tablespoons white wine vinegar or lemon juice
- 1 tablespoon water
- ¼ teaspoon dry mustard powder (such as Coleman’s)
- ½ teaspoon salt
- ½ teaspoon sugar (optional)
- Using an immersion blender set on high, combine all ingredients until emulsified.
- Store mayo in an air-tight container in the refrigerator for up to 2 weeks.