Healthy Mayonnaise Recipe (and loads of ways to use it)
Servings: 1 cup
Homemade mayonnaise is a quick and easy condiment that not only tastes better than store-bought but also gives you control over the ingredients. With just a few pantry staples, you can whip up a healthier version that’s free of questionable oils and excess sugar. Once you make your own mayo, you'll never look back!
Ingredients
- 1 egg/s -room temperature, yolk separated from the white
- 1 tsp dijon mustard
- 1 tbsp lemon juice -or apple cider vinegar
- 250 ml oil of choice (1 cup) extra virgin olive oil or macadamia nut oil (remember the mayo will take on the flavour of the oil you choose to use)
- Sea salt and freshly ground black pepper -to taste
- 1 tbsp whey (optional), link to whey above.
Instructions
Make with a food processor
- In a food processor mix the egg yolk, mustard, lemon juice or vinegar, seasoning and whey (if you choose to).
- Whilst the blade is moving, begin to add your oil in a very slow trickle over the next 4-5 minutes.
- If you add it too fast the mayonnaise will separate. If this happens, remove the split mix into another jug. Put another egg yolk into your processor and very gradually add the split mixture, drop by drop. This should salvage it.
- You can also beat by hand, though it's best to have someone else pouring the oil as you beat.
Thermomix
- Measure out your oil into a clean jar that you will use for storing the mayonnaise. Insert butterfly into your thermomix bowl.
- Add egg yolk, mustard, lemon juice, seasoning and whey (if using) into thermomix bowl. Blend 10 seconds, speed 4, MC on.
- Turn the MC upside down in the lid. Put the thermomix onto speed 4, and over the next 3 minutes, slowly drizzle the oil over the MC so that the oil drips into the bowl.
Make with an immersion blender
- Start by placing the egg yolk, mustard, lemon juice (or vinegar), salt, pepper and whey if using into a tall, narrow container.
- Pour the oil on top but don't stir. Insert the immersion blender all the way to the bottom of the container, then turn it on and hold it still for about 10-15 seconds until the mayonnaise starts to form.
- Once it begins to emulsify, slowly lift the blender upwards, blending the remaining oil until smooth and creamy. Adjust seasoning to taste and your homemade mayo is ready!
Store
- Store in an airtight container in the fridge. The shelf life of this mayonnaise will depend on the freshness of the egg you have used so check the use-by date on the carton. If a freshly collected backyard chook egg, you can probably allow 4 weeks.