Real Mayonnaise is not white.
Mayonnaise is most often made from egg yolks, oil, lemon juice, and mustard. None of which is white.
Then, what is that in the grocery store that is white as snow? Companies are required to tell us the ingredients (though they are often coded), but not the processing procedures. Just like white stevia, something doesn’t seem right. Some companies use dehydration, while others use bleaching, and then reconstitution of dehydrated ingredients to create their overly processed mayonnaise.
Real Homemade Mayonnaise will be yellow, a beautiful sunshine yellow, and taste amazingly fresh. If using olive oil, the color is even more rich.
Here’s a recipe for quick, easy, delicious homemade mayonnaise where you know exactly what’s going in it and how it’s processed…by YOU.
Homemade Mayonnaise Recipe
The key to making beautifully thick mayonnaise is adding the oil very slowly. You need to be very patient and drip the oil slowly. This will make all the difference in creating an optimal thickness and creamy texture.
- In a bowl, whisk until slightly frothy and smooth:
- 2 egg yolks
- 1 tsp ground mustard or dijon mustard to taste
- 1/8 tsp salt, or to taste
- 1/4 cup acid of your choice- lemon juice, red wine vinegar, or rice vinegar
- Drip in:
- 1 to 1-1/2 cups oil of choice.
- In a bowl, whisk until slightly frothy and smooth the 2 egg yolks, mustard, salt, and acid of choice (lemon, red wine vinegar, or rice vinegar).
- Begin to add the oil of choice by dripping it in slowly. I like olive oil, but it definitely gives it a strong olive oil flavor. Once it starts to thicken you can add the oil a little faster.
- Whisk until all oil is incorporated. If too thick, add a little more acid (lemon juice). If too thin, add a little more oil.