Mainstream store-bought mayo contains soybean oil, a cheap, highly processed, neutral oil that is often GMO. Many also contain unnecessary sugar, and additives and preservatives are used to keep it shelf stable. The higher end brands use better oils, but are ridiculously expensive and don’t taste very good.
Once you have the right equipment, it takes 5 minutes to make mayo at home and the recipe never fails. Best of all, you make it and store it in the same container. I have listed the kitchen tools below. Invest now and save hundreds of dollars on mayo for the rest of your life. Plus, your friends and family will be very impressed!
Fool-Proof Mayonnaise
Ingredients
- 1 whole egg
- 3/4 cup Carrington’s Organic (Liquid) Coconut Oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- Squeeze of lemon juice (optional)
Instructions
Essential tools:
- Immersion blender with air vents in the blade guard
- 1 8-oz Wick or other wide-mouth jar (diameter needs to be almost the exact same size as the stick of your immersion blender)
- Small spatula
- Tiny whisk
Put all ingredients into the jar. Insert the blender, turn on and hold motionless for up to 20 seconds, until the mayo rises almost all the way up to the top. Slowly raise the blender to the top, and move up and down a little to blend any remaining oil. (You won’t be able to move it much, as mayo will be thick.) Clean blade with a tiny spatula, adding that mayo to the jar. Use the tiny whisk to blend in a squeeze of lemon juice at the end. This makes the mayo extra bright and fresh.
Flavor enhancements and serving suggestions:
Add a little juice from a can of chipotle peppers to top turkey burgers or fish tacos. Add curry and use for deviled eggs or cold chicken salad. Add lemon and garlic to make aioli for regular or sweet potato fries.
