Homemade Mayo
It only takes 5 minutes and it's therapeutic!
Olive oil has an absolute wealth of benefits, to name but a few — boosts your immune system and helps protect against viruses, helps decrease blood pressure, helps control insulin levels in the body and ladies… improves bone mineralisation and calification, preventing the onset of osteoporosis. So get into it!
I use whatever extra light olive oil is on special — if you use regular olive oil the taste will be too intense, trust me, nobody ate that batch :-/
Ingredients
1 whole egg*
2 tablespoons lemon juice* (or cider vinegar)
1/2 teaspoon mustard powder
1 1/4 cups of extra light olive oil*
2 pinches of salt
*must be at room temperature
Method
Break the egg into the food processor, add lemon juice, mustard powder, salt and a 1/4 cup of the olive oil – blend for a minute.
Now, with the processor going, drizzle the rest of the olive oil in a fine stream into the mixer. Be zen. Use this time to do some deep belly breathing. The finer and slower the drizzle, the better the mayo.
Once done, 3-5 minutes, spoon into glass jars. This will last in the fridge about as long as the expiry date on your eggs or just over a week. Put the date made on the jar.
If you don’t think you’ll eat it all – give some to your neighbours!
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November 27, 2013
I make this mayo all the time its amazing!!! I will add garlic if I want to jazz it up. it never lasts long in my fridge.
November 27, 2013
Yum! My latest is chipotle infused – divine!
January 6, 2015
How do you do chipotle infused sounds fantastic?
January 6, 2015
Hey Nikki – I either soak dried chipotle peppers and put one in the food processor at the last minute or I just swirl some chipotle sauce through… http://culleys.co.nz/products/#hot-sauces
the Green Chile sauce is pretty darn good too!
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February 27, 2016
Heya, what brand olive oil do you use? I’m yet to make a successful batch of mayo that doesn’t have a horrendous aftertaste!
Cheers
Amie
:-)
February 29, 2016
Hi Amie — I use Olivani or Pams or whatever’s on special that day — you need to make make sure it’s LIGHT (as in light tasting, not light on fat). If you are using that and don’t like the taste you could try different oils like avocado oil or macadmia or a mix of those plus olive oil — just experiment until you find the taste you like. Rach x
May 10, 2016
I live on my own and would love to make this Mayo can I freeze some of it?
May 11, 2016
Hi Jackie — freezing will probably break down the emulsion that holds the mayo together, so it will defrost and be really runny and not very appealing I’d imagine (I’ve never actually frozen any myself though).
I would just use a smaller egg and half the other quantities to make a smaller batch — and then eat up! :)
June 12, 2016
Thank you so much for this recipe, I have just made a second batch. Its so simple to make and delicious even the super fussy menfolk like it…its that good!
June 13, 2016
You are most welcome Jane! My littliest — and my fussiest — is also a huge fan! xx
July 12, 2016
Hi, ahh, why is mine not thickening up?
July 13, 2016
Hi Steve — it could be the super cold weather … it’s important the egg especially is room temperature but at this time of year that can be like the inside of a fridge so you could try putting the egg into a bowl of warm water for 5 mins before you make it (also sometimes those tiny sized eggs aren’t quite enough). OR sometimes the mustard, make sure to use dried. OR the drizzle of oil is too fast to begin with, or a combination of the above. It’s usually not that temperamental I swear!