Homemade Mayonnaise = Delicious & Nutritious

Start by grabbing these ingredients, an electric hand-mixer, and a small spoon for the mustard & taste testing!

We are making MAYO! :D

I don’t know ’bout you, but I seriously ADORE a good homemade mayonnaise! Way better than the store bought version! On top of that, it’s more nutritious and very easy to make! So lets begin…

In the picture above you see all the ingredients needed:

- 2 tbsp lemon juice or apple cider vinegar (you can add more later to taste)
– 2 FRESH ORGANIC egg yolks (less likely to contain Salmonella, healthier nutritional profile and it supports healthy & happy chicken :D)
– 8 oz extra virgin sunflower-seed oil OR canola oil (I prefer sunflower-seed oil because of the nutritional profile. If you can, try to get organic oils and as unprocessed as possible)
– 1 or 2 tbsp flax-seed oil (optional = extra omega 3 boost)
– 1 tsp mustard (you can add more later to taste)
– spices to taste = I like to use; 1/2 tsp good quality salt; a generous pinch of black pepper & a regular pinch of cayenne ;); 1/2 tsp paprika powder; 3/4 tsp garlic powder (optional = 1/2 tsp turmeric powder = nutritional boost & great for coloring the mayo yellowish)

Notes:

You might want to add less salt to begin with; especially if you use a salted mustard. I buy my mustard unsalted so I really needed the 1/2 tsp. If you want to, start by adding 1/4 tsp and maybe add more towards the end of the recipe!
You might want to add 2 drops of stevia or 1/2 tsp honey to sweeten the mayonnaise. This will make it taste more like store bought mayo!

Look at these pictures below to see the process.

First look at the top – left to right; down one row – right to left; down – left to right; final row – right to left

Place 2 egg yolks into the ‘mixing-bowl’
Add your spices, salt ‘n pepper, lemon juice & mustard
Add your oil(s) of choice
Let is stand for a few seconds so all of the oil is on top, and the yolks are still on the bottom
Place your stick blender into the mixture (slowly so the yolks & mustard stays below!)
Start blending and keep the blender firmly on the bottom of the bowl
The oil & vinegar/lemon juice & mustard will now emulsify and you’ll notice this first on the bottom of the bowl
Keep your blender firmly on the bottom until the emulsion almost reaches to the top
Slowly work the blender upwards to incorporate the little bit of oil that’s still floating on top
Once all is incorporated your mayo is done! It’s time to taste and adjust seasonings to your liking.You can now…
Add the mayo to a bigger mixing-bowl and adjust the flavor of your mayo. Want a more tangy mayo?! Add some extra lemon juice or vinegar. Want a more pungent mayo?! Add some extra mustard and increase the amount of spices & salt.

You can also whisk in some Greek yogurt to cut calories & add some extra protein. This will give you a lovely ‘airy’ yogonnaise.

It’s your mayo so have fun with it ;)

What I like to do is this — I don’t add any sweetener, so my mayo is pretty tangy and slightly bitter by the flax-seed oil — a great addition to cut the tanginess & bitterness AND add some healthy lycopene = a heaping (!) tbsp tomato paste.

What I like to mix in these days is tomato paste – you can see the texture here – this is what you’re looking for :-) You can also mix in Greek yogurt, avocado puree, pumpkin puree… the list is endless!