After months of searching, I have found the perfect mayonnaise recipe! I couldn’t be more excited, because this opens up more opportunities in the kitchen to get creative. Mayonnaise is such a versatile food that can be used to make dressings, salads, sauces, and more. I could not believe the ease of this recipe. I have an immersion blender, and would definitely recommend buying one if you have been thinking about it. Otherwise, I am also including the version that uses a hand whisk. I have not tried the latter, so if you do, please let me know how it turns out! My first order of business? Sweet Potato Salad, which turned out amazing!
(with immersion blender)
- 1 large Egg yolk
- 1 Tbsp fresh Lemon juice
- 1 Tbsp Water
- 1 tsp Dijon-style mustard
- 1 cup Macadamia nut oil or Avocado oil (I used Extra light olive oil)
- Kosher salt, to taste
- Throw the egg yolk, lemon juice, water, and mustard into an immersion blender cup. Add oil.
- Place the head of your immersion blender at the bottom of the cup, and pulse. As the emulsion forms, carefully lift and tilt the head of the immersion blender so that the mayonnaise forms evenly.
- Season with salt to taste. If you're not using the mayo right away, cover and store it in the fridge. It should keep for up to a week or two.
- ~Make sure to use one of the oils listed above. I have tried regular olive oil before, and it was too strong. After attempting to hunt down extra light olive oil at Natural Grocers, Sprouts, and Trader Joe's, I finally found it at good old Price Chopper (go figure).
- ~I did not use any salt, and it was perfect in my opinion.
(with hand whisk)
- 1 large Egg Yolk
- 1/4 tsp Kosher salt
- 1/4 tsp Dijon-style mustard
- 1 1/2 tsp fresh Lemon juice
- 1 tsp distilled White vinegar
- 3/4 cup Macadamia nut or Avocado oil (Extra light olive oil should work as well)
- In a medium-sized bowl, whisk together the yolk, salt, mustard, lemon juice, and vinegar for about 30 seconds, or until the yolk thickens and the color brightens.
- Pour about one-third of the oil in a slow, steady stream into the bowl while whisking the mixture vigorously for about 1 minute to create an emulsion. ("A measuring cup works fine, but I like to drizzle my oil from a squeeze bottle; it helps me maintain a light, steady stream.")
- After the oil is incorporated, slowly add half of the remaining oil and continue to whisk rapidly. Once it's emulsified, repeat with the rest of the oil. You'll soon have a mayonnaise that's thick enough to hold it's own shape.