Mayo making process

I started making mayonnaise years ago using a blender and the s-l-o-w oil drip method. I think back in those days I was using vegetable oil (the horrors). Now I make mayo about every two weeks using fresh eggs and light virgin olive oil. I don’t use a regular blender. I use my hand blender and it only takes a minute or and I have fabulous mayo.

Mayonnaise ingredients

Here’s my recipe:

1 large fresh egg at room temp (you can “cheat” by putting the egg directly from the refrigerator into a cup and adding warm water to cover. Let it sit for about 10 minutes)
1/8 tesp salt (I use finely ground sea salt)
1 tesp apple cider vinegar or lemon juice
1 c. virgin olive oil (sometimes I use extra light, sometimes I don’t)

My immersion blender came with a blending cup so I use that. (I have seen recipes that suggest using a wide mouth canning jar. I don’t have a canning jar with a big enough mouth.)

Adding the oil to the eggs and seasoning

Crack open the egg and plop into the bottom of the blending container. Add the salt and the vinegar or lemon juice. Give it a little “hit” with the blender to mix together. Dump in the cup of olive oil. (My olive oil is first press extra virgin and definitely has a green tint!)

blending the mayonnaise ingredients

Put the immersion blender blades at the very bottom of the container and start the blend. Within seconds you can see the mayonnaise beginning to develop. Gently pulse the immersion blender up and down to incorporate all of the oil into the mayonnaise mixer. This should not take more than a minute or so. When all the oil is immulsified into the mayo you are done!

Whipping mayonnaise

You may want to add more spices or flavorings to taste. Sometimes I add a bit of Dijon mustard and sometimes I use red wine vinegar.

Mayonnaise in the container

Refrigerate immediately. The mayo is good until the “best used by date” on your eggs.

I have never had a fail with this recipe though I have heard of other recipes that sometimes don’t immulsify properly. If you do have an issue with the mixture breaking down, here is a link to a few ways to “save” the mixture.

I make a Paleo fabulous veggie dip using my home made mayo and I also use it to make my salad dressings. Give it a try!

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