What better way to start my new website out than with a basic ingredient? I use mayo by itself and as an ingredient in many of my recipes. I was always very intimidated by the thought of making mayonnaise. After all, it required the very precise dripping of oil in to the food processor so it would emulsify and not break. Then a few years ago I saw a mayo “hack” that seemed too good to be true. Just 2 simple ingredients and a stick blender (one of my favorite tools). Well, it worked. And it has worked every single time I have tried it. Certainly much cheaper, much healthier, and much quicker than going to the store to get it.
A word of caution…it uses a raw egg. Yep, a raw egg. Now I am sure you know all of the cautions about the risk of salmonella with raw eggs. Every restaurant has the disclaimer at the bottom of the menu. The risk of salmonella from eating raw eggs is very low, especially if the eggs are handled properly. But…I must advise you to use pasteurized eggs or even pasteurize your own to be completely safe.
It can be made with several different kinds of oil. I always use avocado oil because of its health benefits and its very neutral flavor. Olive oil also works well but has a definite olive oil flavor. NEVER use vegetable or seed oils – they are extremely unhealthy and pro-inflammatory. More on that subject in an upcoming post.
