Hopefully last month’s column full of numbers didn’t scare any of you parents off, as I’m going to level a challenge to all of you this month: make your own mayonnaise.
Seriously.
Now that the annual back-to-school craziness is in the rearview mirror, you may have a couple extra minutes on your hands, and—thankfully—that’s all it takes to make some homemade mayo.
First of all, what IS mayonnaise? Well, at its basic form, mayo is an emulsion. An emulsion is the dispersion of one liquid into another that normally wouldn’t mix. Think oil and water. You can have temporary emulsions, like vinaigrette. Give it shake, and it’s mixed up. Let it sit for a minute, and the oil will separate. A permanent emulsion is just that—permanent. Mayonnaise is an example of a permanent emulsion; it doesn’t separate over time.
Second, WHY make your own mayonnaise? Well, first of all, it’s going to taste better. Fresher ingredients, and your control over flavoring, lead to a better product. Also, that same control over flavor extends to control over nutrition; you can choose which oil and what type of eggs to use to maximize its nutritional profile. Most store-bought mayo is made with soybean oil, which is less good for you than olive or avocado oils. Even canola oil has a better ratio of omega-3 to omega-6 fatty acids. In short, the typical ‘Standard American Diet,’ SAD, for short (and good reason!) is incredibly high in omega-6 fatty acids and low in omega-3. By using olive oil to make your mayonnaise, you’re increasing your omega-3 fatty acid intake. Also, you can save money by making your own mayo. A small jar of mayo made with olive or avocado oil can cost about $10, but making your own with ingredients you already have costs you almost nothing!
Third, HOW do you make your own mayonnaise? Simple! All you need is a blender and some basic ingredients. An immersion blender works well here, but a regular blender or small food processor does just fine. In fact, I think I’ve used all three over the years, and was actually making mayonnaise when one of my blenders gave up the ghost. I’ll never forget it—gray mayo!
Here’s the recipe I’ve been using for the past few years, which is from one of the Whole30 cookbooks:
- 1-1/4 cup of light olive oil, divided
- 1 egg
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 to 1 lemon, juiced
Add ¼ cup of the oil, the egg, mustard powder and salt to a large mason jar (if using an immersion blender) or blender. Whir everything together, and then slowly drizzle in the remaining cup of olive oil. Once you have your mayo, slowly add the lemon juice to taste.
Here are a couple helpful hints:
- Bring everything to room temperature before mixing
- Use LIGHT olive oil, which has a milder taste than extra-virgin
- You can use Dijon mustard instead of dry mustard powder
- Go slowly with the lemon juice and taste along the way
Remember, mayo is for more than just sandwiches! This is perfect for a tuna or egg salad, which are both great options for kids’ lunches. Also, consider adding even more flavor with herbs or some spice! A batch of mayo will keep about two weeks in the fridge, so its best to plan to use some for a salad or dressing, and keep the rest for sandwiches during the week.
Next month: marinades and dressings AND another challenge!
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