After many failed attempts to make homemade mayonnaise, I finally perfected a recipe… and I can only call it “My Best Mayonnaise”.
Like many of you, I grew up and came to love a certain brand of this tasty condiment called mayonnaise. My family used it in our tuna salad, our potato salad, and our macaroni salad…
We used mayonnaise to make our coleslaw salad dressing and our broccoli casserole… yum!
I’m sure you will agree, we still want our food to taste good while cutting the long scientific, hard-to-pronounce names that are added to processed mayonnaise… chemicals and other unhealthy ingredients we don’t want in our healthy diets…
However, by the same token, I don’t wish to complicate my life any more than it already is!
So, I experimented with a variety of recipes – and came up with my own… I think you’ll agree with me that this mayonnaise is the best you’ve tasted, and the easiest to make!
My Best Mayonnaise
Equipment
- 1 Pint Wide-mouth Canning Jar
- Immersion stick blender
Ingredients
- 1 Cup Light-tasting olive oil (Not virgin or extra-virgin)
- 1 Large egg
- 1/2 Tsp Sea Salt
- 1 Tsp Sweetener
- 2 Tbsp Apple-cider vinegar
Instructions
- Using a 1 pint-sized wide-mouth mason jar, add all ingredients. Allow the egg to sink to the bottom of the jar.
- Place your immersion stick blender into the wide-mouth mason jar. The bottom of your blender should cover the egg.
- Turn on the blender. The ingredients will begin turning white as it thickens into a wonderful mayonnaise.
- As it thickens, carefully raise your blender to reach the olive oil near the top so as to completely emulsify and finish your mayonnaise. Turn off your immersion stick blender.
- This entire blending process takes 30 seconds – tops!Remove the immersion blender and carefully scrape the mayonnaise off the blender into the jar. I use a spatula.
- Place a jar lid on your mason jar and refrigerate. (Oh – don't forget to taste!)
Notes
Nutrition
Some Miscellaneous Notes
Do not use virgin or extra-virgin olive oil – it will not taste good. Much too strong-flavored for mayonnaise. Believe me, I made the mistake of using extra-virgin and I had to throw it out… That being said, use either “light-tasting” olive oil OR you can use Avocado Oil, which also is very good.
I use Truvia as my sweetener of choice.
Now, I am not in any way, shape of form a medical specialist – however, it has been documented that Truvia will not affect your blood sugar. You can use any other sweetener you desire – monk-fruit, erythritol, xylitol, etc. Some of these sweeteners do not measure teaspoon for teaspoon; so if you use one of these sweeteners (of which they also will not affect your blood sugar), your measurement should be equivalent to a teaspoon of sugar.
Hope you enjoy this recipe!
Let me know in the comments if you’ve tried it and liked it 🙂
