7 years ago, I had no idea mayonnaise could be made at home.
Mayonnaise was something that came out of a jar and later on, in squeezy bottles. The first time I was introduced to fresh mayonnaise was at a diner when I was pregnant but that was only to learn that I could not eat my sandwich that was slathered with it since it contained raw egg. Since the bottled kind was not off limits, I managed to forget about this “novelty”.
Whilst binge watching 2 seasons of Masterchef after the birth of my second, I learnt mayo-making was a tedious task of trickling oil into a processor; I am more of a chuck-everything-in-one-go-and-hope-for-the-best kind.
And then one day, my interest was piqued again after watching mayo being made with an immersion or stick blender. The blender was lowered into liquids and when lifted out, it became creamy and spreadable; the moment was as magic would be to a completely naive person (or a “godayata magic wagey” moment, in Sinhala).
As easy as it seemed now, the raw egg still put me off, till I found free range eggs from hens that were vaccinated against salmonella. I did not do much of research into it after finding this; when has my incessant googling ever failed to increase my state of panic?
The stamp on the egg box spelt it out for me and that was enough for the moment.
After reading oh-so-many recipes, I was concerned about the wasted whites because almost all of them called for just the yolk. The whites could be stored and used later but I am very aware of a shelf in my fridge where good intentions go to die and end up in the bin, after weeks of sorry chilling.
Then I was concerned by the amount of oil used and fell off the healthy wagon and right into the waiting arms of the bottled kind.
Eventually, gave it a go with olive oil and sunflower oil but was not too convinced.
And then I tried this version and lo behold, it looks and tastes much better than any of the store-bought kind. I have now made a vow to never buy a bottle again and if you ever see me pick a bottle off the shelf in haste, do remind me of all the harmful additives I’ll be adding to my sandwich along with the taste.
I used a mix of good quality coconut and sesame oils; the coconut oil is what gives the creaminess that is hard to replicate with other oils. Mustard is the usual stabiliser but in this recipe, I have used a mix of lime and raw, unpasteurized apple cider vinegar (preferably one with the “Mother” floating around) to act as the stabiliser.
Garlic crushed with pink salt was used to flavour it but plain salt would do.
I like to add the things in the same order every time because I am not sure how it would turn out and used eggs both at room temperature and straight out of the fridge too; same texture either way.
Although people claim to store this for over a week, I would advise to use within 4-5 days and to ensure that utensils are cleaned before use and kept well chilled to prevent contamination. Sterilising the jar is a good idea too. Check out: how to sterilise glass jars
Most recipes call for a cup of oil but using 3/4 cup of mild flavoured oil works with this. I have only used it as a spread but assume it would work well with salads too.
Give it a whir and leave your suggestions below or feel free to send me a message.
Homemade mayonnaise:whole egg
1 whole free-range egg
1 tbsp lime juice(fresh,preferably)
1 tbsp raw, unpasteurized apple cider vinegar (you can use a regular kind if you can’t find this)
1/4 cup sesame oil
1/2 cup of coconut oil
1 clove of garlic, crushed (optional)
Measuring jug or deep dish to make it in
Sterilised jar for storing
If your immersion blender can reach the bottom of the jar you plan on storing it in,you are good to go. Otherwise, use a measuring jug or any deep dish.
1. Spoon in the lime juice and vinegar, add the salt (and crushed garlic, if using), add the egg and then the oil. The order does not really matter but for some reason, this is how I like to do it.
2. Wait till the yolk settles at the bottom (takes few seconds) and lower in the blender till it covers the yolk.
3. Switch it on and just hold it in place. In few seconds, you will be able to see it start emulsifying. Give it 30 more seconds or till its completely emulsified but has a layer of oil on top.
4. Without switching it off, slowly start lifting the blender with a slight swirling motion. Do this slowly till all the oil is blended in. And that’s it!
5. If you made it in the storage jar, you are done as soon as you pop the lid on. If you made it in another container, use a spatula to transfer it to your storage jar.
6. Keep refrigerated and use within a week.
PS: Homemade mayonnaise is NOT advised during pregnancy.