Do you like mayonnaise? I do. And, I hate buying it because it always has additives. I got this “DIY mayonnaise” recipe from a 1960s Better Homes & Garden recipe book, and it works every single time. Please note, mayonnaise contains raw eggs (which is why you can’t find the recipe in newer recipe books). Here’s the warning: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Get the best eggs you can, ideally from your own home-fed chickens or a friend or local farmer.
- Food processor
- 1-pint canning jar with lid
- 2 cup liquid measuring cup
- Measuring Spoons
- Canning funnel
- 2 cups salad oil your preferred low-taste or taste-less vegetable-based oil
- 2 each eggs
- 2 tbsp apple cider vinegar
- 1/2 tsp ground mustard seed
- 1/4 tsp sea salt
- 1 pinch ground pepper optional
- 1/4 tsp garlic optional
- Prepare your food processor to blend food.
- Add eggs, apple cider vinegar, mustard seed, and sea salt.
- Blend. It will start with a yellow look.
- When it looks more white, now you add the oil to the oil attachment, which will drip the oil slowly to allow emulsification.
- When all the oil has been added, and the mayonnaise is completely emulsified, you should have a thick spread.
- When all mixed, I like to take my canning funnel over my jar, and then I use my scraper to carefully fill the jar. Leftovers go into a tuna salad.