Eighty percent of Americans like mayonnaise. I’m kidding. I totally made up that number. I have no idea how many people like mayo. I do, however, know that mayonnaise is very polarizing. It really isn’t a food that people think is just Ok. People either love it or hate it….like cilantro. I am one of those people that love it. On anything. Mayonnaise is one of my favorite things in the whole world.
Did you know that it is really easy to make your own mayo? You can make it with stuff you might already have in your fridge and pantry. It is kind of a cool thing to make, especially if you have kids. It is almost like a science experiment. You start with eggs (pasteurized and we will get to that in a bit), add an acid such as vinegar and oil….and blend. Those three things blended all together give you mayo. How simple is that?
Normally, mayonnaise made at home would be made with raw egg yolks. I have done this before, and the end result is a rich, thick mayo unlike what you get at the grocery store. The problem is the raw eggs. That freaks me out. I have avoided raw eggs by making my mayo with pasteurized egg product (Egg Beaters).
When I make mayo, I use my super powered blender. You can also use a food processor. You can use whatever will blend, as long as it has a hole at the top, in the lid, so you can stream oil in the top.
I start by adding my pasteurized eggs and vinegar to the blender. I usually use champagne vinegar, but you can use white vinegar, apple cider vinegar, lemon or even lime juice. You just need an acid. I blend the eggs and vinegar together with some salt to get the process going. Then, I slowly stream in oil. I like to use a combination of olive oil and vegetable oil. I like the olive flavor, but I find using all olive oil produces too strong a flavor.
BTW-you could totally use coconut oil, grape seed oil or avocado oil!
This blends for a couple of minutes as the oil is streamed in. The mixture comes together and thickens before your very eyes. It is pretty much amazing. Don’t let it get too far though…it will get a weird chunky texture if you do.
The end result is creamy, rich and delicious. It is nothing like what you get in a jar at the grocery store. The best part? You can personalize your mayo and add whatever you want to it! The possibilities are endless!
¾ cup chopped crisp bacon with ½ cup chopped chives for Bacon Chive Mayo
½ cup chopped sundried tomatoes and ¼ cup chopped basil for Sundried Tomato Basil Mayo
One packet dry Ranch dressing mix for Ranch Mayo
3 tablespoons BBQ dry rub for BBQ Mayo
2 diced chipotle peppers in adobo sauce for Chipotle Mayo
1 or 2 tablespoons horseradish for Horseradish Mayo
4 ounces chopped green chilis and ¾ cup sharp cheddar cheese for Green Chili Cheddar Mayo (Pictured-My Favorite!)
Easy DIY Mayonnaise
¼ cup Pasteurized Egg Product
2 teaspoons champagne vinegar
½ teaspoon salt
¾ cup olive oil
¾ cup vegetable oil
Add egg, vinegar and salt to a blender. Blend until smooth. Slowly stream in oil while blending, should take about 1 minute. Blend until thick and creamy.
Keep in tightly sealed container in refrigerator for up to 2 weeks.
Makes about 2 cups.