I am so surprised at how white this mayo is! Normally homemade mayonnaise is more yellow in color, and I thought this recipe was going to turn out even darker because I used apple cider and red wine vinegar instead of the white wine vinegar that normally gets used, and I also substituted raw honey for the sugar. The ingredients were darker, but the mayo is white, and I’m stumped.
I should probably add that it is delicious. Way better than store bought mayonnaise, and totally worth the 10-15 minutes it took to make it.
I was planning to explain how the yellow color is real and good, and the store-bought stuff being white is concerning, but….shhh. Lets pretend that getting it white was one of the goals! I promise that this mayo was made with all the ingredients I list, and that I didn’t just scoop store bought stuff into a jar! In fact, this recipe was important to me because I had another allergic reaction to soy tonight…and they keep getting worse every time. I’m planning chicken salad sandwiches soon, and I am trying to eat real food, and I have to stay away from soy….so I gave homemade mayo another shot.
When I say I gave homemade mayo “another shot”, I mean since the time in 2014 that it ended up all over me and my ceiling. I didn’t think it was worth it then; especially since it “broke” and I had to Google how to fix it; and then when I finally got it emulsified, I removed the lid and looked right in it with the blender still on, like a lunk-head, to try to stir it around a little…and that’s when it shot straight up into my face and all over my ceiling.
This time it was pretty clean. I cleaned up my blender by blending some soap and water in it when I was done, and gave a little wipe around the base because my measuring cup wasn’t the best tool for dripping oil with, and so that part got a little messy. Nothing on the ceiling though!
I really want to stress that using a blender is a lot different than using a hand mixer, or especially stirring by hand! I don’t know about a hand-held emulsifier because I don’t have one yet. Mayonnaise seems to be more forgiving in a blender than with a hand mixer.
Also, the part where I capitalize SLOWLY adding the oil? It’s important. It’s not because I want to make things look more difficult than they are. If you get impatient and put the oil in too fast, it will “break.” That basically means the oil and acids will separate again, and you will have a curdled mess, which can be fixed with some more egg yolk, or water if you’re making it into a dressing…but you don’t want to invest more time and get more ingredients out, right? It seems like forever, but it’s really no more than 10 minutes after you get your ingredients out.
As far as how long you can keep this in your fridge, I keep seeing 1 week is the safe answer. We will probably make it two weeks here at my house, because I think “they” are always being overly safe, but we’ll see. So, you decide what you will choose for your family as far as that goes.
Real Food Mayonnaise
This mayonnaise actually turned out white, despite the fact that I used darker colored vinegar, and honey in place of sugar. I made it with healthy, real ingredients. The results may not be the same without a blender.
- 1 whole large egg
- 1 egg yoke
- 1 tsp freshly ground Himalayan salt
- 1 tsp dry mustard
- 1 tsp raw honey
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 1 1/2 cup avocado oil
- Step 1 Place eggs, salt, mustard, honey, and lemon juice in blender and blend on medium speed (I’m using a Vitamix. Trying to do this without a blender may not give you the same results that I had.)
- Step 2 Mix vinegar into separate dish (I used the jar I would store the mayo into).
- Step 3 SLOWLY drip in 1/2 cup of oil, just a few drips at a time, while blender is still running.
- Step 4 Add 1/2 of the vinegar mixture, while blending.
- Step 5 Drip in another 1/2 cup of oil, while blending,pouring too fast will cause the mixture to “break.”
- Step 6 Add remaining vinegar.
- Step 7 Drip in the remaining oil, still while blending, stirring as needed to combine ingredients.
- Step 8 Let it sit out for a couple hours so that the acids can kill the bacteria in the eggs, making it safer to eat.
- Step 9 Seal in a jar, refrigerate it, and keep for 1 week (but I’m doing 2 weeks).