Mayonnaise. That creamy, tangy, zesty spread that is pretty much ubiquitous when it comes to sandwiches, is such a staple in American cuisine, as well as many other countries.
The problem? The ingredients in store-bought mayonnaise are really pretty awful.
Most of them start with soybean oil. As of 2014, 94% of soy grown in the US is genetically modified (source). And while technically the “jury” is still out on the safety of GMOs, my family and I try to avoid them (here’s a good article explaining why). We also avoid non-fermented soy in general (even organic).
The brands of mayonnaise that don’t use soybean oil as the main ingredient, often use canola oil instead, of which, 90% of rapeseeds are genetically modified in the US. Canola oil is also partially hydrogenated (i.e. a trans fat) and increases inflammation in the body.
Beyond the bad base oils (which even some organic brands use), there’s almost always lots of preservatives, modified starches, “natural flavor“, high fructose corn syrup, and even food dyes! And the vegan and miracle ones aren’t any better.
Real Mayonnaise should have just 5 ingredients: egg, oil, lemon juice, mustard, and salt. You can get fancy and add different spices, seasonings, and vinegar, but the basic version is very simple. And incredibly easy to make!
Make sure you use only the best ingredients in your homemade mayonnaise. The taste will be worth it, and you deserve the best!
How to choose an oil? It seems like every other day you hear this oil is good, then the next day, no it’s not, then the next day, yes it is. So how do you decide?
Go for an oil that is not hydrogenated. Ideally, go for an oil that is higher in omega 3’s than omega 6’s, like flaxseed oil. The tricky part with oils high in omega 3’s is that they oxidize, or spoil, very quickly, and need to be kept in the refrigerator. Your second best bet is one that is still high in omega 3’s, like hempseed oil. If you have to use a more stable oil with a lower ratio of omega 3’s to 6’s, go for extra virgin olive oil or sunflower oil. You could even get creative and try something like pumpkin seed oil.
After that, it’s just a matter of mixing everything together! The beautiful thing about making your own mayonnaise, besides that you can make as little or as much as you want, is that you don’t really even have to measure everything out. The recipe is very forgiving. The first time I made this, I just eyeballed everything. You can pretty much tell when it’s done just by looking at it.
- 1 organic raw egg
- 1 cup liquid oil
- 1 tablespoon lemon juice
- 2 teaspoons yellow mustard
- 1/2 teaspoon sea salt
- In an immersion blender (or food processor) cup, add 1 whole raw egg. Blend it to uniformity. With machine on, slowly drizzle in 1 cup of oil. Blend to mayonnaise consistency. Add remaining ingredients and incorporate completely.
- Store refrigerated and use within a week.
- This recipe is incredibly flexible. Add as little or as much oil as you like. Add as little or as much mustard as you like. I highly recommend an immersion blender. It emulsifies the oil very quickly.
Notes: To make a GAPS friendly/Paleo-approved version, stick with olive oil. For added nutrition, add a bit of whey to make a lacto-fermented version.
I highly recommend using an immersion blender for this. It will make your life easier, and you can use it for a ton of other things as well!