March 30 2015 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Mayonnaise
Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!
USMetric
servingservings
Ingredients
- 1 1 eggeggs
- 1 tsp 1 tsp Dijon mustard
- 2 tsp 2 tsp white wine vinegar or lemon juice
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml light olive oil or avocado oil
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Crack the egg into a high and narrow mixing bowl, a large glass measuring cup, or beaker and add the Dijon mustard, vinegar, and salt.
- Place the immersion blender in the bottom of the container before turning it on. Start mixing using one hand and use the other hand to slowly pour the oil into the bowl in a thin steady stream while you keep mixing. Note that the lowest layer is supposed to turn white and creamy before you raise the blender to the next layer. The mayonnaise is ready when it's thick and fluffy.
- Taste and add more salt, and perhaps add more vinegar or lemon juice and dijon based on your preferences.
Tip
Homemade mayo keeps at least 5 days in the refrigerator.
Recommended special equipment
High and narrow mixing bowl a large glass measuring cup or beaker, immersion blender.
197 comments
An extra light oil is recommended, either avocado or olive oil. Sunflower oil is source of omega-6 PUFAs. https://www.dietdoctor.com/low-carb/fat
Hi, Joanne! It's really personal preference, but using the whole egg provides a little more protein, which can help the mayo bind. You may want to try it both ways to see which kind you prefer.
1. Don't use an immersion blender. The blades don't even reach the egg yolk & mustard.
2. Because I used an immersion blender I find it thin and watery. Is that normal or do I blend more?
3. How do you know when it has "set"?
4. Yep, didn't turn out. Got a film of bubbles on the top and a watery mess down below.
Please explain this recipe further so that we have success!
Thank you.
This video from Kristie Sullivan should be helpful! https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-ke...
Sweet :)
There may not be a good substitute for the mustard in this recipe. You may be able to omit it.
1. Vitamix blender did not work so well. I think it cooked the mayonnaise - it got way too hot! Whisk is also possible but exhausting (I had muscle aches for days)! Immersion blender is a good compromise. But...as others have mentioned, use a vessel that is just slightly bigger than the immersion blender.
2. To save a broken mayo - you can prepare another egg yolk and then add the separated mayo to the egg yolk as if you were adding oil. Whisk or immersion blender worked for me.
3. My internet research (and other comments) tells me that in the beginning go very very very very slow - i think the Jamie Oliver YouTube video shows it the best - especially in the beginning, oil should be added drop by drop. After it begins to thicken, you can add oil in a "steady stream."
4. Maybe the key is to start just with the egg and mustard. Only at the end should you add the vinegar or lemon juice and salt.
5. For some reason, frozen egg yolks have more thickening power. I now can say this from experience. I saved my split mayo with some frozen egg yolks, and was able to add a lot more oil too, making a much bigger batch.
6. I have a cookbook (Simplicious by Sarah Wilson) which suggests to add a tablespoon of whey (i.e. the liquid leftover after straining yogurt to make thick Greek-style yoghurt) to make lacto-fermented condiments (you can preserve your own hot sauce and ketchup this way), let it sit out at room temperature a few hours, and then refrigerate. My mayo developed a slightly funky fermented, but not unpleasant, flavor, and lasted about 3 weeks in my refrigerator (until I ate it all).
7. I was not a fan of using olive oil - was too bitter. Avocado oil tasted good, and I had some rapeseed oil on hand (Rapsöl in German, similar to Canola) and it also tasted good.
The type and quality of olive oil will make a difference.
That will depend on how much your batch expands as it emulsifies. As written, this makes 4 servings but you can use as little or as much as you need.
This myth is based on a study done on mice where they were only fed egg white for extended periods of time. unfortunately many vets jumped onto that myth, but one of them (Dr. Karen Becker) corrected herself since and wrote up an updated article and why she now again promotes the feeding of raw eggs.
My cats get about 2 raw eggs a week. always with the egg white.
Check out this video from Kristie for some helpful tips! https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-ke...
I am sorry this one isn't working for you. The purpose of the video (https://www.dietdoctor.com/diet-doctor-explores-how-to-make-simple-keto-mayo) is to show the technique for making mayonnaise and the variety of ingredients you can use. The primary tip is to be sure to use a container that is only slightly larger than the immersion blender and hold the blender to the bottom until it begins to emulsify.
I also don't understand why the instructions state to use only the yolk, when you can make the mayonnaise with a whole egg, and doing so probably reduces the chances of the mixture failing to thicken.
These two instructions are especially puzzling given that the Diet Doctor video on making mayonnaise instructs to add all of the ingredients to the container at the same time, including a whole egg! See:
https://www.youtube.com/watch?v=z64PIBz3y8Q&t=1s
After three failed attempts to get the mixture to thicken by following the recipe, it worked first time, and within seconds, when I just put everything in the container at the same time, and used a whole egg.
The recipe has been updated as of Jan 14, 2021.
However, the recipe still instructs to add the oil very gradually, whereas, as I said in my last comment, this isn't necessary — indeed, as I also said, your own video instructs to just add all of the ingredients at the start. Doing it this way is so much quicker and easier.
The technique may vary. Use the one that works best for you.
I have asked the recipe team for assistance.
I received this response from the recipe team!
"Working the oil in slowly helps with oil emulsification, especially if you're making a larger batch to keep in the fridge. If the other way works for him, he should stick to it."
I used an immersion blender and a 12oz wide mouth Ball jar. It is cooling in the fridge as we speak. Just hope it doesn't
separate.
Fantastic! I am glad that this recipe was such a success for you!
So glad you gave it a shot, Carole! Hope you enjoy!
It's best to follow the written recipe, as it will be most up to date.
Hi, Jennifer! If you lacto-ferment the mayonnaise you can keep it for up to 2 months. The easiest way is to add 1 tbsp of yogurt whey per 4 servings (liquid at the top of plain, unflavored yogurt) pour into mayonnaise after its made and stir. Leave finished mayonnaise at room temperature for 8 hours to activate the enzymes found in yogurt whey. Store in an airtight jar in the fridge.
You can try it in a traditional blender but it may not produce the right amount of agitation to emulsify the mayo.