Are you looking for an anti-inflammatory homemade recipe for mayonnaise? Ditch the grocery store versions and always have this simple six ingredient condiment on hand.
Before you make this mayonnaise, check out these tips:
Mayonnaise Tips for Success
- If the mayonnaise separates or breaks, start with a clean bowl, a fresh egg yolk and 1 tsp fresh lemon juice. Add the separated mayonnaise a drop at a time, whisking until a thick mixture forms. After about half is added, increase the drops to a very thin stream, whisking constantly.
- A combination of olive oil and grapeseed oil will make a tremendous all-purpose mayonnaise. All olive oil will produce an intense mayonnaise, and all grapeseed oil a mild mayonnaise.
- For potato or chicken salads, use 2–3 Tbsp mayonnaise per cup of potatoes or chicken.
- Food processor or blender mayonnaise is not cheating! No need to work those muscles making it by hand.
- Mayonnaise can be served on cold or warm foods.
- Food Processor
- ½ cup grapeseed oil
- ½ cup pure olive oil
- 2 large egg yolks at room temperature
- 1 tsp Dijon mustard
- 1 Tbsp fresh lemon juice
- Sea salt to taste
- 1 Tbsp boiling water
- Combine grapeseed and olive oils in a glass measuring cup with a spout.
- In a blender or food processor, combine egg yolks, mustard, lemon juice and salt to taste. While the blender is running, add a few drops of the oil and blend until combined. Continue adding the oil, a few drops at a time, until the mixture is slightly thickened and pale yellow in color. Slowly add the remaining oil in a steady stream, blending continuously until creamy.
- Thin the mayonnaise to your liking with the boiling water. Taste and season with salt and lemon juice as needed.
- Refrigerate until ready to use.