In high school I ate mayonnaise with everything, especially fries...one of my favorite combinations. Mayonnaise is so versatile, since you can add your own spices and use it as a spread and/or dip for other foods like carrots or celery.
This past weekend I adventured into making my own mayonnaise. If you can make your own mayo at home using fresh ingredients, you shouldn't feel bad about this guilty pleasure. Mayonnaise is made up of Eggs, Oil, Lemon Juice, Mustard, salt, with a touch of sweetness. So this is an easy way for me to incorporate more healthy fats into my diets, after years of depriving myself of those essential nutrients.
The first time I attempted, I failed horribly. I ended up with a runny mayo, which was far from the creaminess mayo is supposed to be. My mistake was adding the oil too quickly. I ended up throwing out the liquid mayo, but later realized that I could have fixed it redoing the process with fresh egg yolks and slowly adding in the runny mayo.
Don't worry, I won't give you the recipe for the runny mayo, but the creamy one I successfully made on my second attempt.
- 2 fresh large egg yolks
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tbsp Dijon mustard
- 3/4 tsp celtic sea salt (depending on your taste)
- 1 1/2 cup olive oil
- few drops of stevia
Start food processor, and start adding your oils very slowly. To ensure a steady flow, add half the oil to the white plunger in the feed tube. The tiny hole at the bottom of the plunger will allow the oil to add at a steady steam. Once the oil gets low, add remaining oil. It should take about three minutes to add the oil. (Use less oil for creamier mayo).
Taste the mayo. Sometimes the heat from the blades can cause the oil to taste bitter, so feel free to add my stevia, lemon juice, or mustard to adjust.
- 1 cup homemade mayonnaise
- 1 T adobe sauce
- dash of chipotle seasoning
- dash of cumin
Mix ingredients together until well combined.
Serve with your favorite dish. I used mine as a sauce for a Chicken Taco Salad.