Have you ever made mayonnaise, it is actually incredibly easy. Well, this recipe makes easy mayonnaise anyway!
As far as homemade mayonnaise goes, the ingredients are never complicated, it is really just oil, egg and to make an emulsion then some acid and seasonings. What is usually tricky with mayonnaise is the emulsion process
Easy Mayonnaise the trick
And that is where this mayonnaise method is simply brilliant. In the past to make the emulsion I always thought you needed whisk the egg, then slowly, slowly, ever so slowly whisk add the oil, by tiny tiny tiny amounts.
This is so not necessary, the trick is a stick blender. You can literally bang it all in in one go, whizz it and voila Easy Mayonnaise! So easy your kiddos can do it, in fact here mine are giving it a whirl
Olive oil mayonnaise
I find you need to use a mild oil to create a good mayonnaise. Extra Virgin Olive Oil is simply too strong in flavour.
I have found a 'lite' olive oil, ie one that is not strongly flavoured works well. I also like to make it with Rice Bran Oil or Avocado Oil
From an acid perspective, you can use your favourite vinegar or lemon juice, sometimes I skip it all together, but 1- 2 tablespoon adds a nice zing
The mayonnaise once made needs to be stored in the refrigerator for 2 weeks maximum. Also, ensure when you make it the jar you use is nice and clean.
Other than that all you need to do, is put everything in a jar (egg first, needs to be on the bottom) grab a stick blender and voila
A note on Raw Eggs and Children
The guidelines on when you can introduce raw egg or runny eggs for babies/toddlers/children vary by country. As it depends on the salmonella risk from eggs in your country
So do check this first before serving it to young toddlers.
- 1 Egg
- 1 Cup Oil
- 1-2 tablespoon lemon juice or Vinegar
- Starting with the egg add all ingredients to a clean wide-mouthed jar
- Take a stick blender and whizz, it usually takes 30 seconds or so to come together
Store in airtight jar in the refrigerator for a maximum of 2 weeks
You can easily add additional flavours or spices to this recipe, a little mustard is delicious
Extra virgin olive oil is typically too strong in flavour for most people as a mayo, although you may like it, a milder flavoured oil is often better.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 12mgSodium: 44mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing