Why are some people so grossed out by mayonnaise? I was never one of those people. When I was younger my mom would send me to school with egg salad sandwiches. Which, in retrospect, was not the greatest idea in terms of having a nice-smelling lunch. But man, did it taste good.
Then, like pretty much everyone else in college and high school I went through the “OMG I can’t eat fat i’ll make me fat so I’m going to eat everything low fat that also unknowingly to me has a ton of sugar and chemicals in it” and I got off the mayonnaise train.
Let me tell you, that was a sad time in my life. I’m back on the creamy dreamy mayo train and I’ve never looked back…since I started making my own.
Gamechanger, people. If you’ve never made your own mayo, man you are LATE to the party.But it’s okay cuz I’ve got you covered with this super easy recipe that literally takes 30 seconds to make with your handy dandy immersion/stick blender.
Like if you don’t have an immersion/stick blender in your life you should probably fix that ASAP. Mostly because you use that to make my paleo ranch dressing. If nothing else, that would be enough.Oh and making mayonnaise will be the easiest thing ever, which is normally a PAIN IN THE F**KING A**. If you’ve ever tried to make mayo that broke, you feel my frustration here. UGH there is literally nothing worse.
Enter: immersion/stick blender. Oh and making mayonnaise will be the easiest thing ever, which is normally a PAIN IN THE F**KING A**. But mostly I love mine because I’m freaking lazy and do anything I can to cut corners (but not flavor) in the kitchen.
One of those being this amazing mayo.
But Dana, what do I even do with mayonnaise? Well, let’s see. If you’re not on the egg salad train, how about make it into an aioli and dip in some roasted carrots or ginger-garlic roasted sweet potatoes. Or as a spread in these burger recipes: Turkey Burgers with Cranberry Aioli and Sweet Potato Buns, Buffalo Burgers with Balsamic-Fig Aioli, or Hawaiian Burgers with Pineapple-Ginger Relish? Or go simple, with my favorite tuna salad?
See, this ain’t your sorry old egg salad. Which is actually delicious and not sorry at all. Unless you were my friends in elementary school. Thanks, mom…
- ¾ cup avocado oil or light olive oil*
- 1 whole egg, at room temperature**
- 1 tsp white wine vinegar
- 1 tsp mustard - I like dijon or stone ground
- 1 tsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp pepper
- Place all ingredients in a tall measuring cup (that can at least hold 2 cups and has high sides) or wide-mouth mason jar. I like to put the egg and all the other ingredients in first, then add the oil last.
- Let the ingredients settle at the bottom of your jar. Stick the immersion blender all the way to the bottom of the jar, then let ‘er rip! Move the bottom of the blender around in the bottom of the cup to get some more air in there. It should become completely emulsified in about 30 seconds!
- Adjust salt and pepper, to taste.
**Either use a light-tasting olive oil or avocado oil. If you use extra virgin olive oil here, it will NOT taste good. The flavor is too strong for mayonnaise.
What’s your favorite recipe with mayo?