Store bought mayonnaise is a trap for refined oils, refined sugar and added colours and flavours. Homemade mayo is easy to make and more often than not you would have the ingredients on hand to do so. Once you have succeeded with homemade mayo you won’t buy it again. It provides a great source of ‘healthy fats’ for your family served in any traditional way you prefer!
Mayonnaise can be made with a hand whisk and bowl. We use our Thermo-mix. We have used a food processor. Both work well. We have seen a link to using a slender blender too. Having this basic condiment on hand leaves your options open for salad dressings, dipping sauces or as a spread. This recipe is a variation of Sally Fallon’s from Nourishing Traditions. You can use all Olive oil, but we find the taste a little overpowering, so we use half olive oil and half macadamia oil.
- 2 egg yolks
- 1 teas. dijon or seeded mustard
- 1 1/2 tablespoons of lemon juice
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup of cold pressed macadamia oil
- salt to taste
- 1 teas. honey (optional)
- Blend egg yolks, mustard, salt, lemon juice & honey & process until well blended, about 30 secs.
- The trick with mayonnaise is to emulsify the fat (egg yolks) with the oil: so whilst your food processor is running, slowly drip in the blended macadamia and olive oil.
- Eventually they will emulsify into a thick, creamy mayo. It is important not to add the oil to quickly.
- ALL ingredients need to be at room temperature.
- Homemade mayonnaise is often more liquid than store bought mayo, but is thicker once refrigerated.
- To double this recipe you can use 3 egg yolks and 1 whole egg