I make the majority of the sauces and condiments we use on a regular basis. Folks always ask why… Why do I spend precious time making things I can buy? Why do I make things that tend to have a shorter shelf life?
It all comes down to two things. The first is that I like to experiment and cook. I think I can make things that appeal to my palate more than some mega conglomerates. For me, experimentation leads to something better and also to learning new things. Secondly, I try to make healthier decisions…when I can. I encourage your to read labels. If I can make a choice to reduce my consumption of trans fats, or high omega-6 fatty acids which lead to inflammation or fats that have led to deforestation (palm oil), I am all in.
I have also tried many alternate mayonnaises that are sold today. Although I love olive oil, it is just too much of a sharp and pronounced flavor for what I want in mayo. I have also tried commercial avocado oil mayonnaise. I love Chosen Food avocado oil, but their mayonnaise just tastes a bit funky and plastic to me. Not sure of a better way to describe it, but that plastic flavor is in so many commercial products from mayo to salad dressings. Nope, not the taste I am going after in my food.
A little side track about cooking oil
Some specific cooking oils that are considered unhealthy include:
Partially hydrogenated oils: Partially hydrogenated oils are created by adding hydrogen to vegetable oils to make them more solid. This process creates trans fats, which are unhealthy. Partially hydrogenated oils are often found in processed foods, such as margarine, shortening, and fried foods.
Soybean oil: Soybean oil is a high-omega-6 oil that is often used in processed foods. Omega-6 fatty acids are essential fatty acids, but too much omega-6 can lead to inflammation. Soybean oil can also impact estrogen in negative ways. Soybean oil is also low in saturated fat and monounsaturated fat, which are healthier fats.
Corn oil: Corn oil is another high-omega-6 oil that is often used in processed foods. It is also low in saturated fat and monounsaturated fat.
Canola oil: Canola oil is a relatively low-saturated fat oil, but it is also high in omega-6 fatty acids.
Sunflower oil: Sunflower oil is a high-omega-6 oil that is often used in salad dressings and cooking oils.
It is important to note that not all cooking oils are created equal. Some oils, such as olive oil, avocado oil, and coconut oil, are considered to be healthier options. These oils are high in monounsaturated and saturated fats, which are healthier fats. They also have a high smoke point, making them suitable for high-heat cooking.
If you are looking for healthy cooking oils, choose oils that are high in monounsaturated and saturated fats and have a high smoke point. Avoid oils that are high in trans fats and omega-6 fatty acids.
For this recipe, we are using the very neutral tasting avocado oil.
Homemade Mayonnaise
With the correct tools and ingredients, mayonnaise whips up in a flash and is extremely tasty and versatile.
Ingredients:
Egg: I use a whole egg. If you are concerned about consuming raw eggs, you can either buy pasteurized eggs (not always easy to get) or learn to pasteurize at home. The easiest way is via sous vide at 135F for 1 hour 20 minutes. If you do not have a sous vide device, there are other ways that you can find with a quick internet search.
Avocado Oil: As stated, I prefer the Chosen Foods brand.
Dijon Mustard: This helps with emulsification but also adds a hint of flavor and color
Red wine vinegar: This acid will help balance the flavors.
Onion & Garlic Powder: It is a subtle flavor add that is not typically found in mayonnaise unless it is a garlic aioli. Omit for a plain mayonnaise.
White Pepper: Again, a subtle seasoning. You can use black pepper, but it is stronger in flavor and will leave larger specs in your mayo. I like the traditional look. Omit for a plain mayonnaise.
Salt: I use Himalayan in this recipe as it adds minerals to the diet and has a subtle flavor difference over other salts.
Equipment:
I use an immersion blender for this. To me, it is the only option. You can hand whisk or even use a blender, but that requires a little different process (slow drizzle of the oil).
Instructions:
Place all ingredients into a tall and narrow vessel (slightly bigger than the head of your immersion blender).
Lower the immersion blender to the bottom of the vessel.
Blend on high speed while keeping the blender at the bottom.
When you begin to see mayonnaise form at the bottom, very slowly raise the blender to get all of the oil emulsified.
Want to Mix It Up?
Here are some tips for transforming the mayonnaise for other uses and spreads:
For a more savory mayonnaise, increase both the garlic and onion powders to 1 teaspoon each.
Swap acids….replace the vinegar with fresh lemon juice or a different vinegar such as champagne or white balsamic.
Create different dipping sauces or flavored mayonnaise by folding in these additions to the prepared mayonnaise:
Chipotle Mayo: 2 tsp chipotle adobo sauce
Sun Dried Tomato: 2 tsp Sundried Tomato Pesto
Basil: 2 tsp of Basil Pesto
Spicy: Add 1-2 tsp of your favorite hot sauce, plus a splash of Worcestershire
Dijon: Add 1 Tablespoon of Dijon mustard and 2 teaspoons of sweetener (honey is traditional, but I use agave)
Harissa: 1-2 tsp of Harissa spice blend. Another spicy option that makes a great Hamburger special sauce.
These flavored mayo’s also are great spread on the outside of bread for amped up grilled cheese sandwiches. Way better than the traditional butter.
Spread the flavored mayo on chicken breasts (or other proteins) prior to grilling for flavorful chicken with beautiful grill marks.
Use the flavored spreads on your favorite sandwich or burger instead of standard mayonnaise.
Use the flavored mayonnaise as dipping sauces for veggies, chicken tenders, etc.
Do you have other "mix it up" ideas? Share in the comment section below.
Thanks and enjoy!
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