I have never really been a mayo person, but sometimes it is a must! Tuna salad is just not the same without it! I am not a fan of store bought mayo. They are made with canola, grapeseed or soybean oil and most often times contain soy protein.
There are numerous recipes out there for creating your own. Everyone seems to use a different oil or combination of two. I have found extra virgin oil oil to be way to strong in taste. Regular olive oil is not as strong and may be worth trying. Refined coconut oil would be great to use, but I am worried about what it will do in the frig as it hardens in cold temps. Here is what I came up with, but may experiment with avocado oil too.
Recipe: Homemade Mayo
- 4 egg yolks
- 2 cups macadamia nut oil
- 1 tsp ground mustard
- 1 1/2 Tbsp lemon juice
- 1 1/2 Tbsp apple cider vinegar
- Celtic Sea Salt to taste
- Blend the eggs, mustard, lemon juice and vinegar
- Once that is blended, keep the blender running, VERY SLOWLY add drops of oil
- Continue to add oil is a steady stream in small amounts
- Mixture should thicken up and turn to mayo consistency
- Add salt or other seasoning
You could add any seasoning you desire!Quick Notes
Makes about 2 cups and should last about 2 weeks in the frig.
I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!