Homemade mayonnaise, a healthy alternative
Making mayonnaise at home offers numerous benefits, combining freshness, flavor, and control over ingredients. Unlike store-bought versions, homemade mayonnaise is free from preservatives, artificial flavors, and unnecessary additives, allowing you to create a healthier alternative tailored to your taste. With just a few basic ingredients—like eggs, oil, vinegar or lemon juice, and mustard—you can whip up a creamy, flavorful condiment in minutes.
Homemade mayonnaise also allows you to experiment with variations, such as adding garlic for aioli, herbs for a zesty twist, or different oils for unique flavors. By making mayonnaise at home, you enjoy a fresher, more customizable product while also reducing waste by using minimal packaging.
Ingredients;
- Eggs: Eggs are the cornerstone to making mayonnaise. This recipe calls for two raw eggs.
- Mustard: Mustard adds flavor and also helps to keep the mayonnaise stable. Along with the egg yolk, mustard helps emulsify the mixture, which holds the mayo together. If you don’t like mustard you can reduce the amount or just leave it out.
- Vinegar or lemon juice: Having an acid like wine vinegar and lemon juice add flavor to the mayonnaise and stabilizes the mixture.
- Flavored oil: using an oil that is light in flavor will ensure it does not overpower the mayonnaise. Quite a bit of oil is added to make mayonnaise, so you need to like the flavor of the oil you use. Safflower oil, sunflower, vegetable oil or canola oil are all easy options. For healthier alternatives try avocado or olive oil in mayonnaise. Both can be a little overpowering so try using a brand that’s not too strong. Another option is replacing half of the oil called for in the recipe with olive or avocado oil and blending with a less strong oil for the rest.
Making Mayonnaise;
Using a food processor with the small bowl attachment makes this process very simple. If you don’t have a processor, an immersion blender will also work.
In a food processor, Add two eggs to the bowl and run your food processor for 20 to 30 seconds.
Add in the mustard and vinegar, then salt and blend for another 20 to 30 seconds.
Adding the oil slowly is key to keeping the consistency right.
Once the mayo has the right texture, taste it and make adjustments of salt and vinegar or lemon juice to your liking.
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