I started making homemade mayonnaise about 6 months ago, and now I wonder what took me so long! It is delicious and super easy to make with the right tools on hand (I use an immersion blender, but you could also use a food processor). Homemade mayo is so much healthier and tastier than the store-bought kind (which is filled with strange ingredients). And if you add whey, this mayo will become a probiotic food and will keep for several months!
It never seems to last that long in our house, though, as we use it as a base for so many things like salad dressing, honey mustard mayo, tartar sauce, tuna salad, and ham salad. This recipe is based on the one in Nourishing Traditions. Using olive oil will result in a more strongly-flavored mayo; I use a combination of olive oil, unrefined coconut oil, and sunflower oil as we get plenty of omega 3's in our diets. [Sunflower oil is high in omega 6, but our bodies need both omega 6 and omega 3. There has been a lot of hype about omega 3's these days and that is because the typical American diet is very low in them, so many people have an omega 3 deficiency. However, if you are eating a nourishing diet with plenty of omega 3 (for instance, from cod liver oil, flax, and fish), then there is no reason to not also consume some omega 6 in the form of sunflower oil. If you are concerned about too much omega 6 in your diet, you could easily substitute a small amount of flax oil for some of the oil in the mayo.]
2 whole eggs
2 egg yolks
2 tsp dijon mustard
3 Tb lemon or lime juice
2 Tb raw whey, optional
1.5-2 c. sunflower oil, olive oil, or unrefined coconut oil** (softened or melted)
1/2 tsp Celtic sea salt
pinch freshly ground pepper
If using an immersion blender, add all ingredients to cup or jar in the order listed. Then it is as simple as using the immersion blender, with gentle up-and-down strokes, until the mayo is well mixed and creamy. If using a food processor, add all ingredients except oil to food processor and pulse to combine. Then, while the machine is running, pour oil into dripper cup (the cup that allows one drop of oil at a time to be added). Process until well mixed and creamy.
If whey was used, make sure there is at least 1-inch of space at the top of the jar and allow to sit on the counter (with the lid on) for 7-10 hours before refrigerating. Store in the refrigerator. The mayonnaise will thicken slightly during refrigeration (and even more so if whey was used). Without whey, may will keep for about 2 weeks. With whey, it will keep for several months.
*Time-saving tip: Using an immersion blender, measure and mix the mayo straight into a mason jar. This will reduce the number of dirty dishes.
**The more coconut oil you use, the more firm the mayo will be. I like to use just a small amount (1/4 to 1/2 cup). Sometimes I leave the coconut oil out altogether if I want it to be thin enough to drizzle on top of a green salad. Homemade mayo is super tasty as a salad dressing.
This recipe is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, and Monday Mania at The Healthy Home Economist!