It took me a bit before I tried making my own mayonnaise especially because my husband is a Miracle Whip snob. I still need to buy a small jar of Miracle Whip for him but I make a batch of the homemade mayo at least once a week. I use the mayo for various salad dressings, my Popeye cracker creations and for the kids tuna wraps & sandwiches. My two favorite uses for the mayo is for my broccoli salad and coleslaw. It has converted these quite unhealthy salads into very delicious, nutrient-dense salads. I will post my recipes for them soon. When you compare the ingredients that go into homemade mayo versus store bought and you experience how easy it is to make, it’s hard to justify why you shouldn’t be making your own mayo. Plus, I love seeing my mason jar creations lined up in the fridge! Have fun and enjoy!
- 1 large egg
- 2 tbsp lemon juice
- ¼ cup plus 1 cup light-tasting olive oil (not extra-virgin)
- ½ tsp dry mustard
- ½ tsp salt
- Place the egg and the lemon juice in a container and let sit for 20-30 minutes to come to room temperature.
- Add ¼ cup oil, dry mustard and salt and blend until the ingredients are combined. Now, very slowly add the remaining 1 cup of oil. Blend while you are adding a slow and steady stream of the oil. Gradually the liquid begins to form the emulsion and resembles traditional mayonnaise.
- Transfer the mayo to a container and store in the fridge.
Link to Mel Joulwan, How to make Mayo video