Last week I was in the mood to make Egg Salad to have on hand. Just basic Egg Salad. A couple of years ago, I decided that making my own Mayonnaise was a good topic to explore after taking a look at all the ingredients in the good old, standby, blue label, most popular at the store. After doing some research, it was easy to see that real mayonnaise should have very few ingredients. I’ve read several homemade recipes, tried a few, had some fail and this one, yes, this one is my new favorite it whips up well and looks and tastes the most like the store bought, but better. This one is my own because I tinkered with it to get the right taste.
In previous trials, I was using olive oil as a base. The end result was good, it was yellow but didn’t really taste like the one I was trying to replace-the FAV with the blue label. When I used the olive oil version to make my Party Quiche-in my book- the quiche didn’t taste the same. So, I continued on my quest. Here is the result…
So what is the magic ingredient that makes this version more like the one I was used to buying at the grocery store? Sunflower oil. the sunflower oil gives this version a more white (in color) version, and a lighter taste than the olive oil version. Avocado oil would give an “in-between” version, as avocado oil is a little milder in flavor than olive oil.
This all may be more information than you want to know but knowing this makes you more educated and informed about a kitchen staple. Having a healthy version with less ingredients that does NOT taste like a compromise is a good thing in my mind and who knows, it could even lead to a Great Day for you!
BEST HOMEMADE Mayonnaise! RECIPE
Ingredients
-1 egg
-1 cup sunflower oil
-1/2 fresh squeezed lemon (about 2 1/2 Tablespoons)
-1 teaspoon Dijon mustard
-1 clove crushed garlic
-salt to taste
-optional: 1/4-1/2 teaspoon honey for a little sweetness
Method
1. Have all ingredients measured and ready to go.
2. Place egg, oil, lemon juice and garlic in a tallish Mason/glass jar. Place hand immersion blender* into jar and blend. This should take only about 30 seconds or so. Once you see mixture begin to thicken, move hand blender up and down to incorporate all ingredients to become the same consistency.
3. If you wish your Mayonnaise to taste a little more like the favorite store bought version, add some honey. Start with 1/4 teaspoon and add more if desired.
4. Use as desired. If you have leftover Mayonnaise-I made Egg Salad and had some left over. Store in a glass jar with a lid, for up to 2 weeks in the fridge. I like to put a label on the jar with a date so I don’t forget.
