Why would you want to make homemade mayonnaise? Because it gives you total control over your ingredients!
And, it’s so easy that my 7 yr old son did the demonstration for this recipe, which is gluten free, nightshade free, paleo friendly, and fermentable.
Making homemade mayo is so simple that a six year old (or younger) can make it. In this video, my son Grant steps in to show how it is done and explain the benefits of using a food processor. The recipe is below.
I’ve been making my mayonnaise for about six months now. It’s easy, but I tended to forget about it until the minute I needed it, which rarely coincided with when it was convenient to make it. That was annoying so I would generally also buy a small jar of night-shade free mayo when we went to the “big city” for our monthly grocery shopping trip.
That all changed last month when I found that the store had replaced the Spectrum mayonnaise that I had been buying with a new paleo mayonnaise that cost over $10 for a small jar! And it had basically the same ingredients that I already use! That was all I needed to commit to making a small batch of mayonnaise every Saturday so that I could enjoy chicken salad, or slaw, or a sandwich whenever I wanted.
Here’s the basic recipe that I use. Check the notes below for ingredient options.
1 tsp. (6 g) salt
1 tsp. (4 g) sugar
1 tsp. (2 g) ground mustard
1 large (50 g) egg
1 1/4 c. (350 ml) oil, separated
3 Tbsp (45 ml) vinegar
Add mustard, salt, sugar, egg and 1/4 c. (50 ml) oil to food processor and give it a whirl. Scrape down sides if necessary, then turn the food processor back on and very slowly drizzle in 1/2 c. (150 ml) oil. If your food processor has the handy little insert with a hole in the bottom, use that! Check the mayo to make sure that it has emulsified (if not see below). Turn the food processor back on and drizzle in the vinegar and then the remaining half cup (150 ml) of oil. Once the oil has been completely added in, give the mayo a stir and put into a food storage container and refrigerate.
Vinegar: I’ve made this recipe with lemon juice, lime juice, apple cider vinegar, white vinegar and kombucha vinegar. If you’re using kombucha vinegar or a vinegar with a live mother, then you may choose to leave the mayo at room temperature for several hours to allow it to ferment.