How to Make Mama's Mayo - Whole30 Compliant!
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I've been on the hunt for a good, clean mayo for a long time. After my first whole30, I realized that the ingredients in mayo are far from healthy. Many of them use soybean oil, sugar, and preservatives.
There are a few store bought alternatives that I've found to be good enough, but none of them are great. Until this one!
I used to be SO intimidated by making my own mayo. Trust me, it's not that hard! HOWEVER there are crucial steps that can't be missed so make sure to follow the directions step by step.
Mama's Mayo
I call this recipe "Mama's Mayo" because my mom created this recipe from tons of trial and error. I can happily report she nailed it!
This mayo is perfect if you like a garlic flavor with a little tang. No more weird jiggly store bought mayo! Not to mention the ingredients are great and you don't have to worry about the unhealthy oils and preservatives in the store bought kind.
I use this mayo on everything -- chicken salad, burgers, chicken, cole slaw, you name it. It's so good.
Equipment
For this recipe you'll need an immersion blender and a 16 oz wide mouth mason jar. I also recommend having a rubber scraper on hand to clean off the immersion blender when you're done.
Note: if you want to double the recipe (you will) you can use a 24 oz wide mouth jar.
READ THIS BEFORE YOU START!
There are some adjustments you can make to change up the flavor of your mayo. However, there are some steps that you MUST follow or your mayo will not emulsify correctly and you'll be sad.
The egg MUST BE ROOM TEMPERATURE! A cold egg will not emulsify and you will waste a lot of precious oil. If you're in a rush, run it under some warm (not hot) water until it feels room temp. Better yet, leave them out for a few hours and let them come to room temperature on their own.
You MUST start the immersion blender all the way at the bottom with the egg yolk trapped underneath it. If you start blending away in the top or middle, it won't emulsify. Again, you will be sad.
Move SLOWLY when you're blending! The mayo will not emulsify if you add too much oil at once. So after you've blended the yolk at the bottom, lift the blender very slowly to allow a small amount of oil in, continue to blend for 5-10 seconds, and then repeat with more oil until all of the oil is incorporated.
Wait until after the mayo is mixed to add the ACV! Don't mix it in with the rest of the ingredients or it won't blend as well. Also, this allows you to slowly add the ACV to taste based on how tangy you like your mayo.
Okay, let's get to the mayo recipe.
ingredients
Mama's Mayo
An easy, delicious garlic-y mayo with a little tang. Goes great on everything! Seriously, everything. Before you get started in the kitchen, make sure to read the tips above so your mayo doesn't fail!
3/4 cup avocado oil
1/4 cup extra virgin olive oil
1 tsp ground mustard
1/2 tsp garlic powder
1/4 tsp salt (or more to taste!)
1 room temperature large egg*
2 tsp apple cider vinegar
Wide mouth mason jar
Immersion blender
Pour avocado oil, olive oil, egg, garlic powder, salt, and mustard powder to a wide mouth mason jar. Be very careful not to break the egg yolk!**
Carefully place your immersion blender all the way to the bottom of the jar, trapping the egg yolk underneath the blade.
Hold the blender still and blend for 20 seconds until you see mayo starting to form at the bottom of the jar.
Slowly (and I mean SLOWLY) lift the immersion blender up and down to allow small amounts of oil to incorporate with the mayo.
Let a small amount of oil under the blender and hold for 5-10 seconds to incorporate. Repeat until all of the oil is incorporated.
Once all of the oil is incorporated, add the apple cider vinegar and blend thoroughly.
Store in a sealed glass jar for 7-10 days in the refrigerator, or until the date your eggs are set to expire.
*Egg MUST be room temperature for it to emulsify correctly!
**If you don't have a wide mouth mason jar, you can use the cup that comes with your immersion blender and store in a separate container.
Mayo FAQ
Is it safe to eat raw eggs?
Yes! Most eggs are pasteurized to remove any harmful bacteria before being put on the market.
Can I add other ingredients?
Sure! Some chili seasoning or hot sauce could make it a nice chipotle/spicy mayo. You can also use fresh garlic if you're feeling fancy, but it won't last as long in the fridge.
What if I don't have an immersion blender?
Buy one. It's a great tool for so many different recipes! You can find other recipes that describe the steps with a regular blender, but it's tedious and much more likely to fail.
My mayo isn't blending, what gives?
You probably made one of the mistakes I mentioned in the section above. Make sure the egg is room temperature, incorporate the oil slowly, and add the ACV last. If it fails to emulsify, don't throw it out! It makes a great salad dressing.