Homemade mayonnaise aka mayo is amazing! I never quite understood why mayo was so popular until I made it from scratch for the first time 3 years ago when I got my blender. Homemade mayo is creamy, slightly tangy and takes minutes to make in a blender. It’s also something great to make at home since it’s much, much cheaper per volume than the store bought stuff and since you can adjust the flavours to your liking.
Plain mayo is fantastic on its own, but it’s also a perfect canvas for various mix-ins or as an ingredient in homemade ranch salad dressing. My favorite mix-in is smoked paprika powder but wasabi paste and curry powder are also great too.
Also, if you can, try to use cold pressed & organic canola (aka rapseed) oil as its higher quality really shines through and packs much more flavor.
The oil, sugar, salt and eggs for this recipe were purchased from the “Mat Med Mening” organic foods store in Stavanger.
1 egg (or 2 egg yokes for a richer mayo or 2 egg whites for a cholesterol free version)
½ teaspoon/2ml dry mustard powder (Colemann’s)
½ teaspoon/2ml sugar
½ teaspoon/2ml salt
dash of cayenne pepper (optional)
2 tablespoons/30 ml vinegar (5% acidity or higher) or lemon juice
1 cup/250 ml oil (canola/rapseed, olive, walnut, avocado, or a blend)
*Freshly minced garlic
*Anchovy or sardine paste
*smoked paprika powder
Very nice post! I just tried to make toom (Lebanese aioli) a few days ago and failed miserably…the stuff never emulsified, just created garlic oil! Wondered if you’ve thought of any way to pasteurize or otherwise make the raw egg a little safer? Takk!