Updated: Jan 6
Hello everyone! Today I want to share my three favorite ways to make one of the most common condiments: mayonnaise.
Mayonnaise became popular in America after Richard Hellman emigrated to New York City from Germany in the early 1900s and featured mayonnaise in a lot of his recipes. Since then, people have discovered endless uses for this sauce, and it is a staple for so many people around the world. Who doesn’t love mayo? Not too many people, right? In my house, we use mayonnaise almost daily. I hope you give these recipes a try soon and let me know how you like them!
Why should you make mayonnaise yourself?
When you make mayonnaise yourself, you can control the type and quality of ingredients you use. You can then also use it as a base for other recipes. I like to use mayonnaise for lots of sauces, such as ranch dressing, honey mustard dressing, horseradish sauce, remoulade sauce, tartar sauce, garlic aioli, etc. I also use it as-is for salads and sandwiches like my Classic Egg Salad recipe or Cape Cod Chicken Salad. It’s super easy, takes 5 minutes, and can last in your fridge for up to 7 days.
Let’s talk about the basic ingredients
Unflavored oils, like avocado or grapeseed oil, provide creaminess but don’t overpower the other ingredients like olive oil tends to. However, you can use any kind of oil or fat. Personally, I never use modern-world oils in my cooking. No canola, safflower, or vegetable oils, and definitely no soy oil.
Egg yolks are the typical base of classic mayonnaise, but they can be replaced with one of our secret ingredients below.
The mustard plant comes from the cruciferous vegetables family, which includes other cancer-fighting greens such as Brussels sprouts, broccoli, kale, and cabbage. Mustard gives mayonnaise a great, tangy flavor. You can adjust the amount based on your taste preferences.
Any acid will do, such as red/white wine vinegar or apple cider vinegar. You can add more or less depending on your taste.
This is an essential ingredient, but a little bit goes a long way.
Now, let’s talk about the “Secret Ingredients” for today's variations
I bet you’re surprised to see oysters on this list because they’re not your typical mayonnaise ingredient. I only include oysters in one of the recipes I’m giving you today. When I lived in Ukraine, I never dreamed that someday I could eat oysters anytime I wanted, and I definitely never thought I could use them in my own cooking. They were so expensive! Oysters are full of good nutrients like zinc, B12, and selenium. They’re also a great source of protein. Oysters are not only good for you, but they’re also good for the environment because they act as filters and help keep water clean.
I got my oysters at the Port Royal Farmer’s Market from Jeff, the owner of Maggioni Oyster Company. I chatted with him for a while and learned that he farms oysters the old-fashioned way. It’s hard work and takes about 3-4 months to get a mature bushel. Oyster farmers on the west coast edit oyster genes so they cannot reproduce, but they grow much faster - within 11 weeks or so.
Kombucha is a probiotic drink that Russians have been drinking for hundreds of years. This magical drink provides lots of good bacteria for our bodies. Since this drink is acidic, it makes an excellent substitute for lemon juice.
Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes
Author: Inna of innichkachef.com
Classic Mayonnaise Ingredients
2 egg yolks 2 tablespoons lemon juice 1-2 teaspoons mustard 1½ cups grapeseed oil Pinch of salt
Classic Mayonnaise Directions
1. Add the lemon juice, eggs yolks, and mustard to a small mixing bowl and whisk for a few seconds. 2. Add the oil very slowly (just a few drops at a time) and whisk for a few seconds after each pour. Do not add the oil all at once or this will not work. 3. Continue to add oil a little bit at a time until the mayonnaise is the consistency you would like.
Oyster Mayonnaise Ingredients
2-4 freshly shucked oysters (depending on size) 1-2 tablespoons lemon juice 2 teaspoons mustard ⅔ cup grapeseed oil Pinch of salt ½ teaspoons onion powder (optional)
Oyster Mayonnaise Directions
To make oyster mayonnaise, you will need to use an immersion blender since oysters have a different consistency than egg yolks. Blend the oysters, lemon juice, and mustard. Then very, very slowly add the rapeseed oil, blending more after each small pour. When the mayonnaise is the consistency you want, add the salt and onion powder.
Probiotic Mayonnaise Ingredients
2 egg yolks ¼ cup kombucha (plain or flavored) 1½ cups grapeseed oil ½ teaspoon garlic powder ½ teaspoon onion powder Pinch of salt
Probiotic Mayonnaise Directions
Probiotic mayonnaise uses kombucha instead of lemon juice, but it is made in the same way as classic mayonnaise (whisk egg yolks and kombucha together, then add oil very slowly and whisk for a few seconds after each pour). When you’ve added almost all the oil, add the garlic powder, onion powder, and salt to give the flavor a little flair.