Mayo is my favourite condiment, and making your own mayonnaise from scratch makes it a super healthy, delicious dairy free addition to meals.
Making your own Creamy Mayonnaise is so easy and tastier than store bought.
The oil you use makes all the difference though. The oil need to be very mild in flavour, or the flavour will overpower the mayonnaise.
I highly recommend using the avocado oil from Costco, but if you’re not able to source it I have found Moro Light Tasting Olive Oil is the second best!
If you are unable to have raw eggs, you might want to check out my Cooked Mayo in The Healthy Mix V.
Love Nik xx
What you will need:
Ingredients
- 150 g light tasting olive oil or refined avocado oil
- 20 g white wine vinegar or apple cider vinegar
- 1 egg yolk
- 10 g Dijon mustard
- 10 g honey
- ¼ tsp salt
- 1 pinch freshly cracked black pepper
Instructions
- Weigh your oil into your mayonnaise container and set aside.
- Insert butterfly and add vinegar, yolk, mustard, honey, salt and pepper to mixer bowl. Mix for 1 min/37°C or 100°F/speed 4/MC on.
- Set mixer to 3 min/speed 4 and very slowly start drizzling oil into bowl. Take the full 3 min to do so. At this point you can taste and adjust honey, salt and pepper as desired.
- Store in an airtight container in the fridge for up to 5 days.
- Tip: To fix a split mayonnaise, pour out the mix into a container, clean mixer bowl and start mayonnaise mix again using the failed mix as the oil.
Notes
Egg Free: Omit egg yolk. In Step 2, add 40 g or 1.4 oz aquafaba (liquid from canned chickpeas).
Low Carb: Omit honey and add a pinch of compliant sweetener if desired. Low Fodmap Replace honey with maple syrup or rice malt syrup.
Halved: This recipe can be halved. Use 1 egg yolk.
Doubled: This recipe can be doubled — double the time it takes to add the oil in Step 3.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 20g | Calories: 135kcal | Carbohydrates: 0.8g | Protein: 0.4g | Fat: 14.6g | Saturated Fat: 2.3g | Sodium: 119mg | Sugar: 0.8g
and then