Homemade Mayo
Homemade Mayo
The key to a clean tasting mayonnaise is using a neutral flavored oil like avocado oil. This light flavor of the oil also allows any additional ingredients like lemon, chipotle or sriracha to really shine. All mayonnaise ingredients need to be at room temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work, just be prepared for the arm workout.
.svg)
Equipment
- Bowl
- Food Processor
Ingredients
- 1 cup Santos avocado oil
- 1 large egg, at room temperature
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1/2 tsp salt
Flavor options:
- 1 tsp sriracha
- 1 tsp lemon zest
- 1 chipotle chile, from can
Instructions
Prepare the small bowl of a food processor to begin. Add the egg and process for 20 seconds, it will immediately lighten in color. Add the mustard, vinegar, and salt. Continue to process for another 30 seconds.
Scrape the sides and bottom of the bowl, turn the food processor back on and start to slowly drizzle the oil into the mixture. It is very important to do this carefully to allow for proper emulsification.
You will notice that the mixture begins to thicken, continuing to add the oil slowly. When all of the oil has been added, scrape the bottom and sides of the bowl and taste to see what seasoning you need. At this point, add your additional flavor such as sriracha, lemon zest and juice, chipotle, etc.
