I’m probably not in the majority of Americans by saying this, but mayonnaise is my favorite dipping condiment. Yep, I would prefer to dip french fries in mayo over ketchup, barbecue sauce, or any of the various mustards available (although ketchup and mayo mixed together is pretty fantastic). True, if we’re looking at condiments wholesale, I probably use hot sauce the most often, but nothing really beats the texture and richness of mayonnaise atop a burger.
Like most folks, there was a stage in my life when I didn’t dig it. Heck, I think there was even a time when I preferred the tanginess of Miracle Whip, but those days are behind me. By the way, I recently learned that the reason that Miracle Whip is labeled as a “dressing” and not mayo is because the FDA requires mayo to be at least 65% vegetable oil by weight, and Miracle Whip apparently isn’t. Additionally, Miracle Whip was first introduced during the Great Depression as a cheaper alternative to mayo.
But enough about Miracle Whip, this is a mayonnaise recipe. No big surprises in my recipe this week, just a simple, essential condiment. While I’m not sure if this recipe will make it into my next cookbook, it’s a glaring omission on this site. My method has two tricks – first, I prefer to use egg yolks for a richer flavor, and secondly, I like to let the eggs come to room temperature to aid in the emulsification stage. You can use any number of tools – immersion blender, food processor, or even a blender on a low setting – but I prefer to use a whisk and elbow grease, because it really creates a sense of accomplishment when you whip it yourself.
Homemade Mayonnaise (Gluten-free, Primal, Paleo, Perfect Health Diet, Whole30)
2 large egg yolks (or 1 large whole egg)
1/2 tbsp lemon juice (juice of 1/4 lemon)
1/2 tbsp white wine vinegar
1 tsp Dijon mustard
1/2 tsp sea salt
1/2 tsp white pepper
3/4 cup avocado oil
1/4 cup olive oil
1. Combine the egg yolks, lemon juice, vinegar, mustard, salt, and pepper in a bowl. Let sit for 30 minutes to come to room temperature.
2. Combine the oils. Vigorously whip the egg mixture with a whisk, then slowly drizzle in the oil in a constant light stream as you continue to whip. The mixture will start to thicken almost immediately. Continue drizzling in the oil until everything is well mixed and deliciously thick. This works best when one person whips and another drizzles. Alternatively, you can put the egg mixture in a wide-mouth jar and use an immersion blender while pouring in the oil. If you don’t have an immersion blender, you can use a blender or food processor (on a low setting) and slowly drizzle in the oil.
3. For best results, refrigerate for 1 hour before using.
** Be sure to check the expiration date of your eggs; that is how long your mayo will keep.
** If this is your first time making mayo, consider using one 1 large whole egg instead of two egg yolks – the mayo will emulsify a bit more easily.
Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. For more information on this new approach, read my post here.