- 1 room temperature egg yolk
- ½ teaspoon Dijon mustard
- 100ml light olive oil
- 100ml avocado oil
- 1 teaspoon white-wine vinegar or apple cider vinegar
- 1 ½ teaspoons fresh lemon juice
- A pinch of white pepper
Homemade Mayonnaise is more or less always to be found in my refrigerator. Even though the store-bought version is easily accessible it often contains sunflower oil and soy. Products that increase your ratio of omega 6.
Making homemade mayonnaise is easier than you would think, it also has a better taste than most store-bought versions. In addition, you can choose to include only healthy ingredients which in my opinion is a big plus. This way, you avoid the refined vegetable oils that most commercial brands use.
- Whisk together yolk, mustard and salt until combined well
- Add the olive oil drop by drop, whisking constantly until mixture begins to thicken
- Whisk in vinegar and lemon juice, then add the remaining avocado oil in a very slow, thin stream, whisking constantly until well blended
- Whisk in salt to taste and white pepper
I use this recipe as a template and often add kimchi or chilli to make different versions like chilli mayo, garlic and dried parsley to make an aioli, cilantro and garlic to make a cilantro mayo.
You can serve on the side with meats and salads. On my table, you will very often find one of these versions.
- Choose an olive oil that has as little taste as possible. If not, the Mayonnaise will get a bitter taste.
- You replace the avocado oil with olive oil.
- If at any time it appears that the oil is not being incorporated, stop adding oil and whisk mixture until smooth, then continue adding oil.
- If you want a lighter version I recommend to add greek yoghurt once the mayonnaise is done.
Homemade Mayonnaise is a great way to get healthy fat into your diet while keeping your blood sugar levels stable. The fairly high amount of fat is a good way to keep you on track in not eating carbs because it gives you a feeling of being full for longer.