Homemade Mayonnaise

May 5, 2017

Homemade mayonnaise is not as complicated as you thought. It is really easy to make, super smooth and delicious. It’s healthier than the store-bought ones. 

There’s nothing more delicious than a homemade mayonnaise.

I’ve been telling myself to make mayonnaise at home. I’ve read reviews about failures and being upset about it. Oh, wait… I’ve tried making garlic mayonnaise myself long, long ago and it was a bad idea. After that, I’ve deleted the idea of homemade mayonnaise from my system.

Following Whole30 rules changed everything. I had two choices – read labels of all jars of mayonnaise from the store to see if there is something Whole30 compliant or make my own. I chose the second one. According to the tips I’ve read when you want to make your own mayonnaise, you have to bear in mind these two – use good quality extra light olive oil and you have to pour the olive oil thru the food processor’s mouth VERY slowly (that’s when you are using food processor). I don’t have a problem with the first one. The second one? I thought it was very boring. I needed something to do while pouring the oil, but I thought I need to focus. Okay, I took the boring job.

It was indeed a boring job, but the result was fantastic. The mayonnaise came out really smooth and delicious. I never missed the usual mayonnaise I am getting from the store. Apart from it’s delicious, it’s also healthier than store-bought ones.

I hope my Fiesta Friday Friends would love this one as I am taking this to this week’s Fiesta Friday #170, a party created by our lovely Angie. Our co-hosts this week are Monika and Sue.

 
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Whole30 Homemade Mayonnaise

The mayonnaise came out really smooth and delicious. I never missed the usual mayonnaise I am getting from the store. Apart from it’s delicious, it’s also healthier than store-bought ones.
Total Time 15 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 310 ml (1 ¼ cup) extra light olive oil divided
  • 1 egg room temperature and a good one (preferably fresh)
  • ¼ tsp mustard powder
  • ½ tsp salt
  • 1-2 tbsp freshly squeezed lemon juice

Instructions

  1. In your food processor, combine egg, 60 ml (¼ cuextra light olive oil, mustard powder and salt. Mix well.
  2. Turn on the food processor on the lowest speed. While it is running, very slowly drizzle 1 cup of extra light olive oil. This may take some time, but it works.
  3. After adding all remaining oil and the mixture has emulsified, remove the blade from the food processor. Add lemon juice one at a time and gently mix with a spoon. (Please note that while adding lemon juice, the mixture becomes thinner.)
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Also sharing atHappiness is Homemade | What’s for Dinner? | Mix It Up Monday | Melt in Your Mouth Monday | Family Joy Blog Link Up | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Foodie Friends Friday | Food Friday |   Featured at: Fiesta Friday #171

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