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!

Let’s Make Mayo from MrsGoodness.nz on Vimeo.

Tonight I made a fresh jar of mayonnaise to eat with our dinner and I added a small clove of fresh garlic which turned it into aioli!  I’ve also added black garlic to the mayonnaise before, which tasted absolutely delicious.  Black garlic is much sweeter and milder than even roasted garlic; unfortunately it’s so expensive it’s like eating gold, so that’s just for special treats.

Anyway, here is the recipe, including my little tips and tricks:


HOMEMADE MAYONNAISE RECIPE

Find yourself a glass jar (with a lid) which is just wide enough to fit the whizz stick in.  This seems to be one of the crucial ingredients to success, so take the time to find just the right vessel!  Into this jar, you can then add:

1 whole egg (make sure the egg is at room temperature)
1 Tbsp raw apple cider vinegar
1 tsp Dijon mustard
½ tsp coconut sugar (optional)
rock or sea salt to taste
150mL LIGHT olive oil – it’s VERY important to use light/extra-light olive oil for mayonnaise, and not extra-virgin.  I speak from experience, trust me.  Mayonnaise made with extra-virgin olive oil tastes extremely bitter, and although I so desperately wanted a perfectly healthy mayonnaise, even I couldn’t deny it tasted disgusting. I switched to cheap sunflower oil, which tasted great; but then when I tried organic, cold-pressed sunflower oil, it too tasted awful!  So I’ve settled for light olive oil, as the healthiest option I can think of that still tastes delicious.

As you can see in the video, I simply lower the whizz stick into the jar and start whizzing from the bottom.  When the egg and oil start to emulsify and you can see the mayonnaise magically appearing, you can start to slowly lift the whizz stick up until all the ingredients are blended.  It takes me about 5 minutes to organise and make the mayonnaise, and it’s ready to eat immediately.  It should keep in the fridge for up to a week.  Because mayonnaise is made with raw egg, I am conscious that the egg needs to be a really healthy one.  We only eat free-range, pasture-fed chicken eggs sold to us by the lovely lady at the River Market, who loves her chooks to bits.

Incidentally, one of the unexpected advantages of making fresh mayonnaise has been the cleaning up.  I used to hate washing up finished mayonnaise jars because it took multiple washes and what seemed like half a bottle of dishwashing liquid to cut the grease.  With my homemade version, I can rinse the jar clean with just hot water.  I’m not sure if that’s due to the type of oil I use, or perhaps the lack of thickeners in fresh mayo, but whatever the reason, I can’t help but imagine my own insides prefer the easy-clean version.

Being half-Dutch, I just couldn’t live without mayonnaise.  I’ve grown up eating fish and chips with mayonnaise, and my kids will too (as I’ve converted my husband!) but I’m glad they can indulge in a delectable condiment that is free of artificial flavours, colours, and other additives with scary numbers in brackets.  Eet smakelijk!

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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…