Mayonnaise Recipe

I’m on a condiment roll! This week, I tackled another favorite topper: mayonnaise. Now, the first time I made mayonnaise, it was in culinary school. We used about six eggs and thirteen cups of oil (only a slight exaggeration, trust me), whisked it by hand and it made about 15 cups of mayonnaise. Unfortunately, fresh mayo only lasts a few days. So all of that precious, freshly-made, blood, sweat and tears mayonnaise went to waste.

For this homemade post, I knew that I wanted to pick a recipe that had far less eggs and oil, could be done in a food processor or blender (no man power needed) and therefore was much more worthy a task to tackle when you want some fresh mayo.

Mayo has a pretty bad rap in the health industry. It’s high in fat, saturated fat, at that, and often packed in that recognizable blue-and-yellow jar with a list of ingredients that resembles a science experiment. And so therefore, perceived as a villian. However, I don’t think real mayonnaise is all that bad. Note I said real mayonnaise. No blue n’ yellow for me. Eggs are chock full of nutrients, most of which are fat soluble, and located in the yolk- the fatty part of the egg. Nature is a beautiful thing, isn’t it?

This is the real stuff. Eggs, oil, lemon juice. Nothing fake, no preservatives, just your classic French mayonnaise that takes nearly no time at all to make, and has a flavor that just can’t be beat. Serve it alongside your favorite baked frites, a swipe on your favorite sandwich, or mixed with some salmon for a delightfully creamy salad, without the additives.

Classic mayonnaise, using one egg

1 whole egg (farm fresh free-range preferred)
1 tbsp prepared dijon mustard
1 tbsp lemon juice
1 tsp red wine vinegar
pinch sea salt
1- 1 1/2 cups neutral oil*

1. In a food processor or blender, blend egg, dijon, lemon juice and vinegar with a pinch of sea salt until well combined.

2. With motor running, starting with 1-2 drops, slowly drop in oil. Increase to a very thin stream as oil is emulsified. {Remember what your mom taught you: patience is a virtue.} Continue streaming in oil, slowly, until mixture thickens and a thick sauce is created. Start with one cup of oil.

For a thicker sauce: Add more oil.
For a thinner sauce: Add water.

3. Season to taste with more sea salt, dijon or lemon juice. To make an aioli, add one to two cloves of minced raw garlic.

*Please note that olive oil is not a neutral oil; it is very overpowering in mayonnaise. If you do choose to make an olive oil mayonnaise, I would recommend only using 1/4-1/2 cup olive oil and choose a different oil for the rest- I like grapeseed oil.

And, of course, I put my first batch to use immediately with a dollop in a delicious, creamy salmon salad for lunch.