by Carrie Havranek
Nothing is better than homemade mayonnaise. Whatever mayonnaise you grew up with and swear up and down is the best, we are telling you: It is more than worth learning how to make mayonnaise from scratch.
Once you do, you will never go back. Your BLT will never be the same. It’s a revelation in a salad with capers, red onions, and good quality canned tuna. Don’t get us started on French fries and homemade mayo.
Why You Should Make Mayo from Scratch
Mayonnaise is an emulsion of just a handful of ingredients: oil, egg or egg yolks, lemon juice, salt, and sometimes vinegar and mustard. Commercial mayos typically use soybean oil, and you’ll also often find preservatives, artificial flavoring, and sugar.
Is it possible to find a healthier store-bought mayo? It is. Is it easy, delicious, and healthy to make your own? It is.
When you make something from scratch, you have control over your ingredients. That means not only can you choose the highest quality ingredients, like organic, free-range eggs and organic, cold-pressed avocado oil, but you can also customize them. Love lemons? Add a little more. Want a bit more zip? Play with the amount of mustard. Don’t want to shell out extra for avocado oil? Use a good quality extra virgin olive oil instead.
When all the ingredients are fresh and ones you can pronounce, it’s going to be better than good. It’s going to have such a fresh, vibrant, and luscious taste, you’ll wonder why you didn’t ever try it before. Life is too short to use sub-par condiments!
How to Make Mayonnaise from Scratch
The basic ingredients are probably things you already have in your pantry or fridge. Here are three ever-so-slightly different takes on homemade mayonnaise, all of which come together in 5 minutes or less.