Mayo is something I’ve been meaning to make for myself for ages.
In fact this recipe was tucked away in my recipe book a long time ago (I can’t remember where it came from – if it’s yours let me know so I can credit you!).
I’m like a magpie with a hoarding problem when it comes to recipes. If I made every one that I save ‘for later’, I’d be very obese indeed.
But back to the mayo.
One of the things putting me off making it was that I don’t own a good food processor. I’m an expat, living in a rented apartment. Investing in quality kitchen equipment has to wait until I settle down somewhere.
So I made this with a simple whisk and my own arm muscles.
Nobody was more surprised than me when it came together like a dream.
Given that most store-bought mayo contains soy, I think I’ll be making my own from now on.
Homemade Mayo (makes about 2 cups)
- 3 egg yolks
- 1 tsp apple cider vinegar
- 1 tsp fresh lemon juice
- 1 tsp dijon mustard (optional)
- 1 cup extra virgin olive oil
- 1/4 cup coconut oil
- Whisk the egg yolks then stir in the vinegar, lemon juice and mustard if using.
- If you’re using a food processor pour the mixture in and set it on a low setting. With the motor running slowly dribble in the oils (I mixed the olive and the coconut oils together beforehand so I could dribble them in as one) until it reaches mayo consistency.
- If using a whisk, just beat the oil into the yolks gradually until it resembles mayo. Your arm will get sore but it’s important to add the oil slowly (it keeps the mayo stable) so, if you need to, take a break every so often rather than just chucking it all in.
- Store in the fridge until needed (NB: it will set further in the fridge).
Like this? You might also like:
*This post was also shared at Party Wave Wednesday