NIGHTSHADE-FREE (IF USING NIGHTSHADE-FREE DIJON MUSTARD), NUT-FREE (IF USING AVOCADO OIL), VEGETARIAN
For years I thought homemade mayonnaise had something against me. No matter how much I’d troubleshoot, I just couldn’t seem to get it to emulsify. Thanks to this simple recipe, homemade mayo is now a regular staple in our household, which is great, because it goes with just about everything. When making mayonnaise, (1) be sure all your ingredients are at room temperature, and (2) be patient. Pouring the oil in slowly is key to the emulsion forming and holding, which means you’ll be working your biceps and making mayo at the same time. How very efficient of you!
Makes 8 servings (2 tablespoons per serving)
Prep time: 10 minutes, plus 1 hour chilling time
Cooking time: none
1 large egg
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
1 cup cold-pressed avocado oil or macadamia nut oil
1. Make sure all the ingredients are at room temperature. Place the egg, mustard, lemon juice, and salt in a blender and blend on low speed until combined and frothy, about 20 seconds.
2. With the blender running on low, add the oil very slowly, pouring it in tiny, steady drops until you have added about ¼ cup. At this point, the mixture will start to thicken and emulsify.
3. Continue adding the oil in a very thin stream until combined and emulsified, 4 to 5 minutes. Resist the urge to rush when pouring, especially at the end.
4. Transfer the mixture to a glass container and refrigerate for 1 hour. The mayonnaise will thicken slightly when chilled.
5. Whip the mayonnaise with a spoon before serving. Store in the refrigerator for up to 5 days.
Noelle’s tip: Extra-virgin avocado oil has an intense green hue, which will make the mayo a lightish green color. If you want a more traditional yellow mayo color, I recommend using a cold-pressed and lightly refined avocado oil, such as Primal Kitchen Avocado Oil, or macadamia nut oil.
Change it up: To make this painfully easy, you can also use an immersion blender. Simply combine all the ingredients in a tall, narrow jar and wait a few seconds for the egg to settle at the bottom. Place the immersion blender in the jar so the blade is situated at the bottom, power it on, and hold it in place until the emulsion begins to form and spread, about 20 seconds. Slowly move the blade up and down to fully incorporate and emulsify.