Have you ever read the ingredient list on a jar of store bought mayo?
Even the “olive oil” based mayo is not as olive-y as you would expect!
The company adds more sugar to make up for the differences in oil, but STILL aids other lower quality oils anyways.
The worst part is that the mayo marketed as the “healthier” option made with olive oil has not only more sugar, but more ingredients, and more preservatives!
These lengthy ingredient lists make me cringe, especially knowing that all you need to make mayo are FOUR ingredients- a few more to mix up the flavor, but the base of mayonnaise is just three, natural, healthy ingredients:
Eggs, oil, mustard and vinegar and/or lemon juice!
It’s THAT simple, things we all have in our kitchen and it couldn’t be easier to make you own.
Beyond being simple and better for you, it’s also cheaper (especially if you’ve been paying upwards of $14/jar for a more natural avocado based mayo like the one I usually use by “Choosen Foods”- good, but $15 good? Not compared to this!)
Here’s how to make your own and save on the added sugar, preservatives, and extra $!
-2 egg yolks (depending on how much end product you want)
-500 ml oil of your choice (I recommend a very light tasting olive oil or avocado oil)
-1 tbsp acid of your choice (I use 1 tbsp apple cider vinegar and add lemon for flavor)
-1 tsp dijon mustard
-lemon/salt/spices/flavorings of your choice
- add egg yolks to a large mixing bowl
- mix yolks with mustard
- start by SLOWLY drizzling in a small amount of oil, whisking while adding to the yolk mixture
- continue to slowly add the oil to the mixture until it begins to thicken- using about half of your oil
- whisk in your vinegar (you should see the mixture become more white and look more like “mayo”
- finish adding the oil you have left, slowly drizzling/whisking as you go
- season with salt/lemon juice/other flavors of your choice (i.e. dill, hot sauce)
- voila! Store in a mason jar or leftover glass container for 1-2 weeks in the fridge!
*The addition of the first drizzle of oil is most important, start SLOW and whisk well to ensure the combo emulsifies and doesn’t separate, once you have the first bit of oil in and the oil/yolk are well combined you can drizzle a bit more quickly without worrying too much about separating- if your mayo doesn’t thicken AT all, ever, and looks like salad dressing, this is likely where you’ve gone wrong. Be patient, it’s totally worth it!*
I hope you LOVE your new homemade mayo as much as I have.
I seriously regret that I didn’t start making my own sooner, so good, and so good for you!
Nutrition per 1 tbsp: 126 calories (14 fat)
Let me know if you try your own, tag me on Instagram @ifbbprokyfit