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 egg yolkegg yolks
- 1 tsp 1 tsp Dijon mustard
- 1 cup 225 ml avocado oil or light olive oil
- 2 tsp 2 tsp white wine vinegar or lemon juice
www.dietdoctor.com
Making low carb simple
Instructions
- Bring the egg and mustard to room temperature in advance.
- Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should begin to thicken. Continue to mix until all the oil has been added and the mayonnaise has set.
- Add vinegar or lemon juice. Mix some more and season with salt and pepper. Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
- Let the mayonnaise rest in the fridge before serving; this allows the flavor to develop and gives the mayonnaise time to thicken.
Tip!
Making seafood? Use lemon juice or white wine vinegar. Enjoying beef or cold cuts? Use red-wine vinegar. Want something neutral? Use half plain white vinegar, half lemon juice.
Homemade mayo keeps about 5 days in the refrigerator.
As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words, if you want to make a bigger batch, just increase the amount of oil, mustard, spices and acid. You will not need more egg yolks if you keep the oil under a liter... and that's a lot of mayo!
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
158 comments
They are not talking any cup that might be in your pantry.
As an example, it's key to have a jar that just fits the head of your stick blender. If your eggs, lemon juice, mustard don't touch the blades in the jar, double the batch. I didn't even have to drizzle the oil. All ingredients went into the jar, I submerged the blender to the bottom and started it. As it emulsifies, tilt and move the blender until all the oil is incorporated. Worked perfectly after SEVERAL fails. Only challenge is finding an oil besides olive oil. It's just to strong of a taste.
https://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
Yes!!! that is how I make it. GAME CHANGER!!!!!
Thanks for the tips...I have recently started having trouble with my mayo's and don't understand why. Pretty frustrated here...lots of waste, even when tying to "save" it. I'm not giving up though, it's so worth it 😋
"Less fat" is too open ended. We recommend very low carb and high fat, with "high" meaning in terms of percentage of calories, not necessarily "high fat" by quantity. You can read our top weight loss tips in this article - https://www.dietdoctor.com/how-to-lose-weight
I am about to make mine and will use my Immersion blender.
There is not a good sub, you may just want to omit it, but the mayonnaise may be bland.
1 egg (room temp)
3/4 cup oil (avocado or olive)
2.5 tsps lemon juice (or 1.5 tsp lemon juice + 1 tsp vinegar)
1/4 tsp salt
1/4 tsp Dijon (or dry) mustard
Use a hand blender in a tall, narrow container
We have not tested this recipe with flax seed oil.
An electric whisk may work better than a blender, but we have not tested it.
It may be important to split those "cup hairs" for some recipes, but my understanding is that with mayo, a bit more oil or a bit less is not a problem. And, yes of course, you're supposed to use a liquid measure cup made for that purpose. Whether it's an English measure cup (8 fluid ounces) or a metric measure cup (250 ml) probably makes no difference when you're making mayo.
A cup in your pantry made for drinking coffee or tea is not a proper measure.
Thank you for your wonderful feedback!
I shouldn't have to come to the comments to find ways to "fix" the recipe in order to get something edible.