The list of foods that require Mayonnaise is endless, and endlessly delicious! Pimento cheese, deviled eggs, spinach artichoke dip, ranch dressing for wings... the list goes on. Oh what a world it would be without mayonnaise.
When I started my journey to health back in 2011, the amount of Paleo or Keto mayos you could find in the grocery store was nil, even the upscale supermarkets. Today it's a whole different story, and I'm quick to grab a jar of Primal Kitchen in a pinch. But if you're seeking the most superior flavor and texture, you have to go homemade. This is one of those recipes where there are but a few ingredients, yet each one is vital.
Egg - Well, just the yolk. Save the whites for meringue. If you want to be extra fancy, use a duck egg and 1.5x the amount of each liquid you add.
White Vinegar - This and the next ingredient are important for the emulsification of the mayonnaise. You could substitute a more flavorful vinegar.
Dijon Mustard - This is where I like to get my touch of flavor. It doesn't make the mayo taste mustardy. It's almost like salt in a way. It just makes the mayo pop.
Oil - The majority of the flavor in mayonnaise comes from the oil. If you go with a neutral oil such as avocado oil, you'll get a light and fluffy mayo that isn't looking to impose itself on the flavor of your final dish. If you go with something stronger, like walnut or certain olive oils, you get a stronger mayo that might be perfect for something like chicken salad. Of course, your dietary choices might also influence what you choose.
Salt - Everything needs it, y'all.
Mixer - This very well could be your hand and a whisk, but you can also use your favorite electric beater.
complete instructions below
Yield: 1 cup
Prep: 5 min
Cook: 0 min
Ready: 5 min
1 large egg yolk
1/4 tsp salt
1/4 tsp Dijon mustard
1 1/2 tsp white vinegar
3/4 cup oil
In a medium bowl, add all of the ingredients except for the oil. Using a whisk or electric hand mixer, vigorously beat the egg yolk mixture for about 30 seconds, until the color brightens.
Continuously mixing, add the oil very slowly, 1/3 cup at a time, adding the last 1/3 cup all at once. Continue beating until the mayo has thickened, then cool in the refrigerator until the mayo has thickened up even more.