I’m so excited to share my newest discovery….Homemade Mayonnaise. Now, before you claim I’m Martha Steward to the extreme and roll your eyes at me, take a quick peak at how so STINKIN’ easy this recipe is. If you ever find yourself in a pinch for more mayo, you can whip this up in less than 2 minutes. No! I mean it. Seriously. Less than 120 seconds. And you get to decide what goes inside.
All you need is a few ingredients and a stick blender (immersion blender).
Now, let me first say that I have made mayo with my food processor and is was delicious and really not that difficult. So, if you don’t have a stick blender, never fear. It still can be done. It’s just a little more time consuming. You may be into it for 3 or 4 minutes. I know. I know. I ask too much.
Oh, by the way. I’ve been taking some photography lessons from Pioneer Woman. I’m learning about aperture and shutter speed, and I was doing some experimenting with our camera. So, please forgive me for the massive amount of photos I use. It was fun.
Now, don’t get all wiggy on me. It’s okay. Trust me.
Yes, that is an egg going into that jar. A little funky looking, I realize, but it turned out so cool looking I couldn’t resist.
Onion powder, garlic powder, salt, lemon juice (or vinegar)
Take a deep breath. The worst is over.
Put into jar.
You still with me?
This oil is not my favoritest (is that a word?). I would prefer to use Extra Virgin Olive Oil, but it is just too strong a flavor for me and my beloved new mayonnaise. I would love to use coconut oil because it’s just so much better for our bodies, but it solidifies in the refrigerator. For now, it’s just going to have to be extra light. I figure it’s better than the soybean oil that’s found in most store bought versions.
Wait. Stop a minute. I think you might need a quick break to wipe the sweat from your brow. Don’t worry. We’ll wait.
No back strokes for you, Eggy-Boy.
Woo! Hoo! You’re almost done.
Once you are at this spot, you can hit the trigger button full bore.
Now, congratulate yourself by grabbing a spoon and shmeering this delectable spread onto something. You know. Go find some bread or some tuna fish. Or be a rebel like me and just eat it off the spoon.
Homemade Mayonnaise In Summary
1 whole egg – MUST be room temperature
1/8 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
3/4 Tbsp-2 Tbsp lemon juice (or vinegar) – the amount here is dependent on how much tang you like in your mayo
1 Cup Extra Light Tasting Olive Oil – if you want to go healthier, experiment with different combos of oils
In a quart size jar, place all ingredients. Wait a moment for the egg to settle to the bottom of the jar. With an immersion blender, pulse for several moments until you start to see mayonnaise forming on the bottom of the jar. Now hold the trigger button down all the way, while moving the blender up and down and around the inside of the jar. In just seconds, your entire jar should look like mayo.