Making mayo is a must if you don’t want to consume nasty rancid oils found in commercial mayo. The ingredients are never pure and most of the time they don’t taste good.
This is a quick and easy classic mayo recipe that should leave you satisfied. AND it’s actually healthy for you! Wait….this mayo is healthy??? Yes! It’s actually very nutrient dense. The Egg yolks and oil make some of the finest ingredients on the earth to put in your body.
About the ingredients
Let me do a small plug here. Eggs, if you don’t have an allergy, are one of the most nutritionally dense foods that you can eat. When eating egg yolks slightly pasteurized you are getting vitamin D, omega 3 fatty acids and B12. How’s that for a super food!
Then, by mixing these beautiful egg yolks with cold pressed olive oil you are making a food that is filled with antioxidants, is anti-bacterial, anti-fungal and anti-viral. This is a great way to add more healthy fat to your diet! Seriously, this mayo is like a superfood!!
One tip: You’ll most likely want to at least slightly pasteurize your eggs. If you don’t, you may be in store for some food poisoning. A lot of people say it’s safe but I’m not willing to risk it! You can see the recipe at the bottom of the post on how to do this.
I hope you enjoy this easy mayo recipe! Let me know what you think in the comments section below!
~ Brenna xoxo
| Prep Time | 15 minutes |
| Servings |
Servings
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- 3 large Egg Yolks Pasturized
- 1 Thermometer (that measures at least 140 degrees Fahrenheit)
- 1 Tablespoon Braggs Unpasteurized Apple Cider Vinegar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Dijion Mustard
- 1/2 teaspoon Himalayan Pink Sea Salt
- 1 cup Extra Virgin Olive Oil Light
Ingredients
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- To pasteurize the eggs, fill a medium saucepan with water and carefully place two raw eggs in the bottom of the pan. Make sure there is enough water in the pan to fully cover the eggs. Turn the burner into high heat and quickly grab your thermometer and hold it in the water as it heats up. As soon as it reaches 140 degrees Fehrenheit, turn off the heat on your stove and let the eggs sit int he pan for exactly 3 minutes. Once 3 minutes elapse, carefully bring your saucepan pan over to the sink and let ice cold water run until the eggs have cooled (I usually let the water run for only a few minutes).
- While the cold water is cooling your eggs add your vinegar, lemon juice, mustard, and salt in a food processor. Once the eggs are cool, add your now pasteurized egg yolks to the ingredients in the food processor.
- Now, measure out your oil into a liquid measuring cup with a pouring lip.
- Blend all the ingredients in the food processor or blender for 30 seconds or so. Then, with the processor/blender still running, slowly pour in the oil with the finest stream you can manage. This part is a little tedious but don’t rush this step. Remember, the finer the stream the thicker the mayo. When all the oil is in, it’s done! Scrape it into a jar or snap-on container and stick it in the fridge.
- Note: Will keep for 3-4 days.
TO MAKE CHIPOTLE MAYO:
- Substitute lemon juice and Apple Cider Vinegar for lime juice in Step 2.
- Add 2 chipotle peppers to finished mayo at the end of Step 4 and blend into mayo until peppers are mostly dissolved and desired consistency is reached.
This looks sooooo good!