Make Your Own Mayonnaise!
1. Vegan Option – Homemade Grapeseed Mayonnaise by Isa Chandra Moskowitz
Isa is one of the most revered vegan chefs for her wide variety of recipes covering every course. She has authored or co-authored a library of cookbooks, runs a restaurant in Omaha, Nebraska, and maintains a website called Post Punk Kitchen. This recipe you will be sure to love.
*Use organic, non-GMO ingredients whenever possible.
Makes 1 1/2 cups
Total time: 15 minutes
- 1/2 cup unsweetened organic non-dairy milk
- 1 1/2 tablespoons ground golden flax
- 2 teaspoons cane sugar
- 1 teaspoon ground dry mustard
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1 tablespoon organic white wine vinegar
- 1 tablespoon lemon juice
- 1 cup grapeseed oil
Combine milk and ground flax in a blender. Blend on high speed until flax meal is barely noticeable, and the mixture is frothy, about a minute.
Add the sugar, dry mustard, onion powder, salt, vinegar and lemon juice, blending for a few seconds to combine.
Now begin to add the oil. With the blender running, use the hole at the top to stream in a tablespoon at a time, blending for about 30 seconds after each addition (if using a high power blender like Vitamix 5 to 10 seconds should do it). Give your blender a break every now and again so that it doesn’t heat up the mayo. You should notice it thickening by the halfway point. By the time you’ve used 3/4 of the oil, it should be spreadable. And with the last addition, you should have a thick mayo. If it seems watery, keep blending.
It will probably taste saltier and tangier than you’d like straight out of the blender, but trust me, the flavors mellow and becomes perfect. Transfer to glass Tupperware, seal tightly and refrigerate for a few hours, and it will thicken even further. Use within a week.
2. Non-Vegan Option – Epicurious Homemade Mayonnaise
Use organic, non-GMO ingredients whenever possible and eggs from pasture-raised hens.
- 1 large pasture-raised organic egg yolk*
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon organic white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt plus more to taste
- 3/4 cup olive oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Can be made up to 2 days ahead. Keep chilled.
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.