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Why Would You Want to Know How to Make Mayonnaise?
The other day I went to the grocery store to stock up on some basics. I was out of mayonnaise so I wanted to find a brand that was organic that I could use until I got around to making my own. Looking at the back of the jars just reaffirmed why I should be making it myself. Every jar had soy as a top ingredient. Many brands had sugar and other added ingredients. And it’s honestly not that hard to learn how to make mayonnaise.
Is Homemade Mayonnaise Really That Hard to Make?
The first time I wanted to try making mayonnaise I kept finding instructions that made it sound like the process was as complicated as making sourdough bread. It really discouraged me. I am not a huge person on precision when it comes to cooking. That’s why baking is usually hit or miss with me. But mayonnaise shouldn’t be that difficult, right?!? After all, it’s just eggs, oil, salt, and a hint of mustard. I was so discouraged I didn’t try again until about two years ago!
With a little research, I found instructions that gave me a new found sense of confidence. And from there I tweaked the recipe and made it my own. The recipe you find below is the result of a couple of attempts until I thought it had the perfect taste. And trust me you won’t break your mayonnaise as long as you follow my directions and this video!
Why Use Olive Oil to Make Your Mayo?
Why does my recipe use olive oil instead of say, canola or vegetable? Well, it’s simple really, I prefer it for my health. Not all oils are created equal! I’m not a huge fan of canola or vegetable because of how they are made and the effect they have on my diet. The recipe I made uses EXTRA LIGHT olive oil, so you won’t notice the difference between it and say a regular mayo you find in the store. And trust me I would notice the difference! Using extra light olive oil means you won’t have a strong olive oil taste. I find it very similar to my old favorite, “Hellman’s” in flavor. And it is an extremely healthy alternative to many other oils.
I hope you enjoy this recipe and completely switch over to making your own olive oil. You are truly doing your health a favor!
Simple Mayonnaise Recipe (Whole 30 approved)
- Food Processor or Blender
- 2 C Extra Light Olive Oil must be extra light if you don't want a strong olive oil taste
- 2 Whole Eggs room temperature
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- 1 tsp Dry Mustard Powder
- 1/2 Tbsp Lemon Juice
- Add the eggs, 1/4C of the olive oil, salt, garlic powder, lemon juice, and mustard into your blender or food processor. Process until mixed (not very long). Very slowly drizzle the remaining olive oil into the processor while it is on. Blend until mixture has thickened. Don't over blend. It will resemble a slightly thinner mixture than regular mayonnaise from the store. It will become firmer after being in the fridge. Once blended store in a clean jar with lid in the fridge. Will keep up to 3 weeks depending on the freshness of your eggs.
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