I procrastinated making mayonnaise for a long time because it looked intimidating. Emulsification? I knew enough about that to think it was a finicky process. The thought of chicken salad with grapes, though, overtook my fear and I dove in. I'm glad I did!
Using a small blender is ideal here (I use this 3.5 cup food chopper with a "drizzle basin"), but a hand mixer or whisk - I read - is also possible. The key is to use a small enough bowl so the whole mixture is mixing constantly (rather than it sitting at the sides).
The below makes 1 cup. Store covered in the refrigerator for 1-2 weeks.
1 egg
1 Tb lemon juice
1 cup avacado oil
1/4 tsp sea salt (or to taste)
dash of ground mustard seed (optional)
1 egg
1 Tb lemon juice
In an small blender, pour the lemon juice over the egg. Blend for 20-30 seconds until you see the mixture change to a lighter color (the mayo color).
1 cup avacado oil
Once you've mixed to the lighter color, without stopping the blend, slowly add the oil until desired consistency. Going slowly is important, especially at the beginning, to achieve emulsification (where the egg yolk and oil come together to create the creaminess!).
Mayo too thin? Slowly add more oil.
Mayo emulsified but too thick? Slowly add cold water, 1 teaspoon or less at a time.
1/4 tsp sea salt (or to taste)
dash of ground mustard seed (optional)
Stir desired seasonings in to taste.
If the mayo is prepared for another use - like an aioli - you can skip this step and focus on the aioli seasonings. (Garlic aioli is declicious!)
1 egg
1 Tb lemon juice
In an small blender, pour the lemon juice over the egg. Blend for 20-30 seconds until you see the mixture change to a lighter color (the mayo color).
1 cup avacado oil
Once you've mixed to the lighter color, without stopping the blend, slowly add the oil until desired consistency. Going slowly is important, especially at the beginning, to achieve emulsification (where the egg yolk and oil come together to create the creaminess!).
Mayo too thin? Slowly add more oil.
Mayo emulsified but too thick? Slowly add cold water, 1 teaspoon or less at a time.
1/4 tsp sea salt (or to taste)
dash of ground mustard seed (optional)
Stir desired seasonings in to taste.
If the mayo is prepared for another use - like an aioli - you can skip this step and focus on the aioli seasonings. (Garlic aioli is declicious!)
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