Home Made Mayonnaise

Think of mayo as a blank slate, for things like sandwich spreads I love to couple fresh made mayo with an equal portion of Wagner’s Idaho Mustard in a flavor that complements the dish. The smoky-hot mustard really lends itself to a spicy chicken san… — Think of mayo as a blank slate, for things like sandwich spreads I love to couple fresh made mayo with an equal portion of Wagner’s Idaho Mustard in a flavor that complements the dish. The smoky-hot mustard really lends itself to a spicy chicken sandwich!

What would you say the number one condiment is? Ketchup? Mustard? Obviously mustard is pretty close to the top of my list, but as far as versatility goes, I think mayonnaise takes the cake. It feels super weird to say that, I used to hate mayo, actually turns out it was store brand “salad dressing” I had such a strong dislike for!

A good mayo on the other hand, well its utility and deliciousness can’t be understated. Fry Sauce, no problem. Creamy salad dressing base, you got it. Aioli, just add garlic and lemon juice. The problem with mayo though is junky oils, most commercially available mayonnaise is made with highly processed industrial seed oils, which I don’t want in my diet if I can help it, and the few that are made with better oils, like avocado oil are like a million bucks. Ok, well that might be a slight exaggeration, but $8 for a 12 ounce jar is still a ton more than I want to pay for a glorified jar of eggs (are they even pasture raised?!), avocado oil with a bit of salt. Have you read the ingredients on your “olive oil” mayo? Every jar I’ve picked up has a canola oil base, its quite deceptive, but what’s new in the food world.

Mayonnaise is ridiculously easy to make and even if you’re using the best ingredients you can buy it costs the same to make several batches as it does to buy just a jar or two of the good stuff, and tastes a whole heck of a lot better

Ingredients

1 egg + 1 egg yolk* (extra yolk optional but it makes it extra rich and creamy)

1 tsp Sea Salt

1 cup Avocado or Olive Oil

1 tbsp Vinegar (ACV or White wine are good)

1-2 tbsp Wagner's Idaho mustard of your choice**optional, but strongly suggested.

Put the everything but the oil in the bottom of your blender jar. Start blending on low speed until it begins to emulsify, once it starts to lighten in color you can increase the blender speed and stream in the oil slowly. It should take less than a minute to come together into a creamy dream.

If you're using an immersion blender (my fav) put all ingredients in blending vessel, insert immersion blender to the bottom and on the slowest speed blend until you see the eggs starting to emulsify. Increase speed and begin to pull the blender slowly up through the oil until mixture is consistent and all oil has been incorporated.

Stores about a week, if it lasts that long!