This Recipe includes
|Egg – only the egg yolks are used in the recipe|
|Canola or olive oil – to bring the mayonnaise to emulsify|
|Vinegar – wine or apple cider vinegar for a bit of acid|
|Water – to help the mayonnaise come together|
|Salt – a pinch of salt for flavor|
|(Optional) Garlic powder – for a stronger flavor|
Why we love it
Everyone loves a good mayonnaise, and especially an all-natural one. It can be used in a wide variety of recipes, there is nothing like the taste of a homemade version.
If you are looking for an all natural healthy mayonnaise, you may not want to add a store-bought mustard with preservatives into it. This recipe uses extra-virgin olive oil, vinegar, and egg yolks to create a light and airy mayonnaise that will easily accompany any dish.
Tips and trouble-shooting the mayonnaise
- For the best flavor, you’ll want to use the best ingredients including fresh eggs and the best extra-virgin olive oil you can find.
- The oil is the base of a good mayonnaise, so you need a quality 100% vegetable oil. Extra virgin olive oil will give the mayonnaise a nice strong flavor. For a lighter flavor, a good canola oil will also work for a smooth and creamy base.
- One of the main mistakes people make when making mayonnaise is using cold eggs. Use room temperature eggs, otherwise the mayonnaise will not emulsify.
- In addition, it might seem like a good idea to add everything and then start mixing, but to get a smooth mayonnaise, the oil should be added in last in a slow trickle while the mayonnaise is being whisked.
- If it is having trouble emulsifying, try adding a 1/2 tablespoon of room temperature water while whisking to bind the mayonnaise.
- If that doesn’t work, in a separate bowl, beat another egg yolk with a spoon of mustard and a little salt. Add in very small amounts to the failed mayonnaise while stirring. The mayonnaise should start to hold and set again.
What to serve it with?
Mayonnaise is a mainstay in sandwiches, but you can also use it as a sauce with dishes like a grilled steak, devilled eggs, coleslaw. In Europe it is also used as a dip for french fries, instead of ketchup.
You can also use it as a base for a spicy garlic mayo sauce with sriracha.
How to store it?
No, since it contains egg yolks, the mayonnaise should be frozen as it will develop bacteria. (Some websites will tell you it is possible, but there is a long list of requirements in order to stop it from spoiling and to avoid getting sick. I prefer not to take the chance!)
Fresh is what will taste best, but you can however prepare it a day or so in advance and keep it in the fridge.
All natural mayonnaise without mustard
- 2 egg yolks
- 25 cl 1 cup of canola or extra-virgin olive oil
- 1 tablespoon of vinegar wine or apple cider
- 1 tablespoon of water
- Optional pinch of garlic powder
- pinch of salt
- Let the eggs come to room temperature.
- In a bowl, whisk the eggs, mustard, and vinegar together.
- Gradually add the oil into the bowl, whisking as you do so.
- Add a pinch of salt and pepper (and optional garlic) as you are whisking.
- Set aside once the mayonnaise is smooth and serve when ready.
If you enjoyed that, check out our other delicious sauce recipes that make you can easily. Bon appétit!