Why you should make mayonnaise at home

In preparing for this post I had such fun making this little instructional video with my talented and super-generous friends Holly and Murdoch (of One Man Crew).  We decided a mini-instructable was the absolute best way to demonstrate that, unless you need enough to feed a village in one sitting, you really need never buy mayonnaise again!  Fresh mayonnaise is so quick and easy to make at home.  And not only does it taste better, it’s so much healthier for you that you can serve yourself a nice BIG dollop without feeling any guilt at all.  There are a few little tips and tricks to ensure success, but once you know them, this recipe is pretty much fail-safe according to my own experience!

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  • Have made my own mayonnaise in the dim distant past but this has inspired me to do it again. I think the hardest part might be finding a jar to fit the whizzer in! Loving the blog Esther.

  • Hey Mel,
    Yes, I well up with love and adoration of my little boy when I look at this clip – which is a good thing given he’s been sick and whingy-needy-grumpy-teething this week!!

  • I was looking for sweet recipes but found this. 🙂 I too make my own mayonnaise (for the same reason as you I guess 😉 ) and I´ve been studying fatty acids and oils for a couple of months, as it´s a very important issue to me. I would recommend you to not use the ‘light’ version, as it´s not pure. You can read more here: https://www.quora.com/How-is-extra-light-not-virgin-olive-oil-made Most of what I´ve read is in Swedish so I won´t send you that… However, I believe the ‘rule’ all over the world is more or less to always use ecological cold pressed or mechanically pressed oils. If the oil doesn´t taste as it does by nature, it´s not natural and not good for us… Refined oils are simply poison for our bodies…

    I´m familiar with the issue regarding mayonnaise and olive oil, so I understand you… However, there are other options. I know a women who uses pure organic almond oil instead of olive oil (because of the bitter taste). I use a mix of (pure organic) coconut oil, olive oil and a very little bit of linseed oil because it´s rich in omega-3 fatty acids. I simply – very gently – heat up the coconut oil, just enough for it to melt and make sure it´s not to hot before I use it. I love the taste, but if the refrigerator is very cold, the texture can become ‘butter-like’. Not a problem for me though. 🙂 Just wanted to let you know as I know you care very much about your health. 🙂

  • Thanks so much for your comment Ayako! I too have taken an interest in vegetable oils recently and decided I needed to figure out how we can do mayonnaise without the refined oils. I agree with you – that refined oil I’ve been using is not good. I intend to replace this recipe with another one using only virgin cold-pressed oils as soon as I’ve got a reliable recipe that tastes good. Just last night I had a go at making mayonnaise with avocado oil and it worked in the end but I need to refine the process before I share with others. Stay tuned as it WILL be coming (along with a blog post discussing the pros and cons of vegetables oils eventually!)

  • Wonderful Esther. 🙂 Avocado oil seems like a good choice! Oils are a tricky world and I realized that they ‘hide’ refined and hardened oils behind labels that seem very innocent. If they don´t write cold pressed/mechanically pressed and just ‘olive oil’/sun seed oil’/vegetable oil etc. It´s processed… I know everyone is talking about smoke point, but please read about oxidation stability as well, if you haven´t already. 🙂 And I look forward to see your upcoming mayonnaise recipe! Still experimenting with mine…