Tasty RV Eats – Easy Home-Made Mayonnaise
Most folks either love or hate mayonnaise and those that love it worry about how bad it is for them. Honestly I don’t blame them. The stuff you buy in the supermarket is really pretty awful made with suspect veggie oils and stabilizers that just don’t make for good food, or rather anything that’s good for you at all.
What most people don’t know is that REAL mayonnaise is made from olive oil, the very same heart-healthy oil that’s touted in Mediterranean diets. The other thing that most people don’t know is that it takes literally MINUTES to make. The key is to use a good food processor (you need SPEED to get the emulsion right) and to work the oil into the egg/vinegar mix slooooowly. If you do this you’ll get picture-perfect mayonnaise every single time, plus you’ll actually get a whole-food product that’s healthy for you (in moderation, of course) AND that tastes fabulous to boot.
We ditched store-brought mayonnaise many years ago and have been making our own ever since. It’s not something we eat everyday, but when we’re in the mood for a really tasty chicken salad, an awesome potato salad, or some home-made aioli we’ll whip up a batch in the food processor. Our #1 recipe of choice (the one I’m using here) is from the most excellent Cook’s Illustrated Cookbook and it makes perfect mayonnaise every single time. This is so easy to make it’s almost silly and once you make it you’ll find it so tasty that I guarantee you’ll never go back to the store-brought stuff again.
Easy Home-Made Mayonnaise
Total prep time ~5 mins
Ingredients (makes ~2 cups)
1.5 cups olive oil*
1 whole egg**
3 tsps lemon juice
2 tsps white wine vinegar
1/2 tsp Dijon mustard
1/2 tsp salt
* It’s worth using a good-quality olive oil here since it’s the main ingredient (and main taste) of the recipe. If you can buy fresh-pressed oil from a local guy that’s the best thing ever, but otherwise we are huge fans of Partanna Extra Virgin Olive Oil which you can get on Amazon. It’s rich and full-bodied with an excellent flavor. If you prefer your mayonnaise a little “softer” in taste use a lighter olive oil. Remember to store your good olive oil in a cool, dark place.
** If you buy quality eggs you should not need to worry about using them raw, but for those of you who aren’t comfortable with this you can buy pasteurized eggs in the supermarket.
The key to a good mayonnaise emulsion is speed and the best thing for this is a food processor. You can certainly make mayonnaise the “old-fashioned” way with a hand whisk (and we’ve done that), but you’ll get more consistent results with the speed of a food processor. Our processor of choice is the this very basic, very powerful Cuisinart DLC-2009CHB 9-cup. It’s an absolute work-horse that we’ve used it for years, and it’s big enough to handle just about anything we need. We like it so much it’s one of our top 5 favorite kitchen items for RV cooking.
1/ Add egg, lemon juice, vinegar, mustard and salt (= everything except the olive oil) to your food processor. Pulse quickly to combine.
2/ Get your olive oil ready and start the food processor on high. While the processor is running pour in the olive oil sloooowly, taking around 1-2 minutes or so to get all the oil into the processor. The mixture will initially get more liquid/runny and will then start to emulsify and thicken. Once the oil is completely poured in you can keep mixing for another 30 seconds or so to get the thickness right. The final mix should be creamy and thick enough that it forms stable peaks and ridges. If the mix isn’t nicely thick, give it an additional 30 seconds.
3/ Scoop out the mayonnaise and use or refrigerate immediately. Home-made mayonnaise should be used within 2-3 days of making due to the raw egg ingredient.
Note/ Home-made mayonnaise will be yellow in color from the yolk of the egg that you put in. This is completely normal and the way real mayonnaise should look!