Get ready for some gratuitous mayonnaise pictures! I’ve been on a “Three Ways” trend for a little bit, but this ends the streak. I found this easy way to make mayo after discussing what a pain it is with some friends. They were doing Whole 30 which allows you to eat mayo if you make it yourself using olive oil. You have to use a super light olive oil (believe me, I tried regular olive oil and it’s very bitter) or for us non-Whole 30 folk, vegetable oil. It’s a great basic mayo and open to a lot of flavor combo options. Three of which I share below!
If we had it Julia Child’s way, we’d all have super buff forearms. Strong enough to whisk endlessly while adding oil drop by drop to make her mayonnaise. I love Julia Child (I read ‘Mastering the Art of French Cooking’ cover to cover) but my weak forearms aren’t up to the task. So let’s cheat and use a stick blender!
| CLASSIC MAYO | ||
| 1 cup Light tasting oil | ||
| 3 tsp Apple cider or white vinegar | ||
| 1 Large egg | ||
| 1/2 tsp Salt | ||
Pour out one cup of your oil of choice. Just make sure the oil is very light tasting. I used canola because it’s my lightest oil and it makes a very tasty mayo.
Add your acid. Any type of vinegar or citrus juice. I've used apple cider and white vinegar. Or you could do a combo of citrus and vinegar!
Crack a whole large egg into the oil and acid mixture and add your salt.
It will sink to the bottom. You can see the oil resting on top of the yolk. Neat!
Settle your stick blender over the egg and blend. It will thicken very quickly. Make sure you have all the oil blended in, none should remain separate.
This makes a slightly thinner mayo than the stuff in the jar, but it isn’t watery by any means.
Ready to add to dips or sandwiches!
Left to right, Roasted Garlic Rosemary Mayo, Chipotle Lime Mayo and Sriracha Lime Mayo. The garlic rosemary mayo would work great on a sandwich or pasta salad. The Chipotle lime is asking to be on a crispy fish taco. Sriracha lime mayo goes really well with hard boiled eggs or over sushi! Follow the same instructions as above, just swap in the different ingredients. You can toss your additives right in with the egg so everything gets mixed up together, or chop and add after the mayo is made.
CHIPOTLE LIME MAYO
| CHIPOTLE LIME MAYO | ||
| 1 cup Light tasting oil | ||
| 1 Large egg | ||
| 1/2 tsp Salt | ||
| 2 tsp Lime juice | ||
| 1 tsp White vinegar | ||
| 3 Canned chipotle peppers | ||
ROASTED GARLIC ROSEMARY MAYO
| ROASTED GARLIC ROSEMARY MAYO | ||
| 1 cup Light tasting oil | ||
| 1 Large egg | ||
| 1/2 tsp Salt | ||
| 3 tsp Apple cider vinegar | ||
| 1 tsp Dried rosemary | ||
| 3 Roasted garlic cloves* | ||
*Instructions for roasting garlic.
SRIRACHA LIME MAYO
| SRIRACHA LIME MAYO | ||
| 1 cup Light tasting oil | ||
| 1 Large egg | ||
| 1/2 tsp Salt | ||
| 1 tsp Lime juice | ||
| 2 Tsp Sriracha | ||
| Optional: 1 green onion, minced | ||
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