Why would you ever want to make your own mayo you ask? Well, regular store-bought mayo has some processed ingredients that aren’t the best; i.e., soybean oil (most likely genetically modified), refined sugar, natural flavors (usually msg), calcium disodium EDTA (made up of formaldehyde, sodium cyanide, and ethylenediamine). It’s great that there are organic mayonnaise options you can buy made with olive oil and/or organic soybean/canola oil, but you may still want to have control over the eggs, salt, and oils you’re using. I don’t eat mayo very often, so I’m fine with making a batch when I want it for homemade ranch dressing or potato salad. It’s maybe not as easy as buying a bottle at the store, but making your own mayo is pretty quick and simple. I’ve tried a few different methods and ingredients and this is my most successful and favorite tasting mayo recipe.
- 2 pastured egg yolks
- 1 tsp fresh lemon juice
- ¼ tsp unrefined sea salt
- ¾ cup mild extra virgin olive oil (It's important to use a high-quality "mild" or "delicate" EVOO for mayo, otherwise the olive oil taste will be too strong. I don't mean "light" olive oil, which is refined, I mean extra virgin olive oil labeled as "delicate" rather than "bold").
- Bring all the ingredients to room temperature. This will help the mayo emulsify.
- Put the egg yolks in a wide mouth pint mason jar (jar size is important, you want the jar to be just wide enough to accommodate a stick blender).
- Add the lemon juice and salt.
- Blend ingredients with an immersion blender.
- Slowly pour in the olive oil while moving the blender up and down until it reaches a thick consistency.
- Store in the fridge for up to one week.
*To make lacto-fermented mayo, stir in 1 Tbsp liquid whey after the mayo is done. Seal the jar with a lid and let it sit on the counter for seven hours or overnight. The fermentation process helps to preserve the food and your mayo will now last stored in the fridge for up to 2 months! The Healthy Home Economist has a great video on how to make whey from raw milk.