I have never quite understood the reason for the store bought Mayo. It is true that now you can find practically any flavor, any degree of spiciness, even some strange hybrids, but what ever happened to true Mayonnaise? I guess convenience has prevailed and most people have become accustomed to the gloppy, pale jarred Mayo. Thinking about it makes me…sad.
The classic sauce is so easy to make that it is embarrassing to even take credit for it. If you can take ten minutes out of your busy schedule, you can make homemade Mayonnaise. You’ll be amazed at the difference in texture, flavor and all around enjoyment factor that this sauce can provide to your meal.
From the nutritional standpoint, nothing beats the benefits of extra virgin olive oil and this sure is a tasty way of introducing it in your diet. Olive oil is a rich source of monounsaturated fats that help lower your risk of heart disease. In particular, they lower your total cholesterol and specifically your damaging “bad” LDL.
Use it for so much more than sandwiches: in egg and tuna salad, Waldorf salad, over steamed vegetables, in dips, over grilled fish…Homemade Mayonnaise will elevate any ingredient no matter how humble.
1 whole egg
1 1/2 cups extra virgin olive oil
1/4 tsp sea salt
1 tsp fresh lemon juice
Use the freshest egg you can possibly find and the best, most fragrant olive oil you can get your hands on. Have both ingredients at room temperature. In a mason jar, combine the egg, the olive oil, the salt and the lemon juice.
Place an immersion blender (I have found that this is the most reliable tool for making Mayo), inside the jar all the way to the bottom. With the blender resting on the bottom of the glass jar, start mixing the ingredients. It is pure magic at this point: you will see how the egg and the oil start thickening up. This process is called emulsification. You are causing the large fat globules to be broken down into smaller, evenly distributed particles. Beauty & deliciousness ensue….
Move the blender up slightly to make sure that all the oil at the top becomes part of the emulsion. After that there’s nothing else to do. Cover the jar and refrigerate immediately, since we are dealing with raw egg. It’ll be good to eat for the next two to three days…if it lasts that long.