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I am totally a mayo kinda girl! I love it on my burgers, sandwiches, and even in my salad dressings. I have even been known to put it on my breakfast sandwiches in the morning! I hear some people even like it with their french fries...though that's going a bit far for me! What I don't like is eating mayo that is filled with all sorts of extra additives and artificial ingredients.
I want a mayo with whole food ingredients
Many of the mayo's on the market do not contain whole food ingredients, nor cage-free eggs. In my quest for health, I have opted to avoid ingredients such as soy bean oil, soy lecithin, "natural flavors", canola oil, artificial sweeteners, and more! When I started buying my eggs from local farmers a couple years ago, they started piling up in my fridge and I needed to find more projects to use them with. That's when it hit me, my current store-bought mayo wasn't cutting it with it's ingredients, and I had everything that I needed to easily make my own.
Tired of your same ol' mayo? Spice it up with different flavors!
Raise your hand if you grew up with Miracle Whip in your fridge? It tastes SOOO much better than just plain ol' mayo right? Well there are even MORE flavors that you can enhance your mayo with and the buck doesn't stop with the 4 variations I give below, the sky's the limit really. You guys know me, I can't just do a plain recipe and leave it at that. For this post I have added 4 of my favorite mayo flavor variations for you to try! You definitely need to try them all!
- Chipotle - I love the spicy flavors of chipotle peppers. This smoky mayo is pretty much great on any sandwich or burger and one of my favorites to use in my homemade dairy-free ranch dressing.
- Cilantro Lime - This is one of my favorite southwest flavors! You can't go wrong with cilantro and lime on pretty much anything!
- Dill Pickle - Who's as excited about this flavor as my son and I are? You pickle fanatics out there can rest easy knowing that every burger and sandwich you eat will taste delightfully of pickles, as it should!
- Garlic Black Pepper - This is just like my favorite garlic black pepper aioli sauce and makes a fantastic addition when you are making creamy Italian dressings and such.
Using my Vitamix blender to make mayo super simple!
Making mayo is SUPER simple when you have a high powered tool like the Vitamix blender! Vitamix sent me this awesome blender to try out and I must say, while my old blender was able to do a lot, it just didn't compare to the many capabilities of a high end blender like Vitamix. Mayo isn't the only thing that I have made in this beast of a machine. I love to make all sorts of smoothies, salsa, soups, salad dressings, whipped cream, pizza dough, whole juice, ice cream, margaritas and MUCH much more! Their blenders not only help you with all of your cooking needs, but you can use them when making some of the homemade beauty products we make on here too! If your smoothies aren't coming out smooth, it's because you don't have a Vitamix! The best part? They have a 7-year FULL warranty because they stand behind the quality of their machines!
The key to your mayo not separating, is to POUR SLOWLY
There are two important factors that you want to be aware of when trying to emulsify water and oils together. Just like in lotionmaking, both your oil and water ingredients need to be the same temperature, and not cold. This is why I suggest you set your eggs out to come to room temperature before making your mayo. This will help your final product to keep from separating. The other very important secret to a creamy mayo that doesn't separate, is pouring the oil in VERY SLOWLY. If you were to dump it all in at once, it will likely separate when sitting. As you can see in the picture above, I like to tip my cup slightly and let the oil trickle into the blender as it's blending. If you follow these two tips when making your mayo (or even lotions!), you will have fantastic creamy mayonnaise (that doesn't separate), every single time!
Why whole eggs and not just the yolks?
Honestly, I remember the first time that I went looking for mayo recipes. I was surprised to find that no matter how different the recipe was from the last, the one thing they all had in common was that they used just the egg yolks in their recipe. Now, if you have some other delightful dish that you are making that calls for these said egg whites, that's cool, but I can't stand throwing out perfectly good food that is healthy for you too! Especially since I intentionally buy my eggs from local farmers who lovingly care for their chickens and raise them cage free and with non-gmo feed. If you have never had a farm fresh egg, you should crack one open next to your store bought eggs and see the difference in color of yolk and size of eggs. The yolks are MUCH brighter and deeper orange because of all of the extra nutrients in them and I swear to you, my farm fresh eggs end up being twice as heavy and give more egg to eat per egg!
Healthy Homemade Mayonnaise (using whole eggs)
- 3 whole eggs, at room temperature (alternatively you can use just the yolks, but I prefer to use the whole egg and not waste any of my precious farm fresh eggs!)
- 1 Tbsp. raw unfiltered apple cider vinegar (you can alternatively use white vinegar here, but I like the added health benefits of ACV!)
- 1/2 tsp. real salt (or to taste)
- 1 tsp. raw unfiltered honey or maple syrup
- 1 tsp. dry mustard powder
- 1 cup oil (I like to use avocado oil because it doesn't change the flavor of the mayo like olive oil and coconut oil can!)
- Once your eggs are at room temperature (if they are cold, they will not emulsify with the oil), blend them in your blender on medium/high for 1-2 minutes.
- Add in the vinegar, salt, honey, mustard powder, and any flavor variation ingredients (if using). Continue to blend for a second until mixed in.
- SLOWLY pour the oil into the blender while it's blending. I like to tip my measuring cup just slightly, and let it drizzle into the blender until it's all in. The final product may be thinner, until it cools in the fridge (like body butter it still takes time to thicken up after blending, though you can still use it right away!)
- Store in a jar in the fridge for up to 2-3 weeks.