Growing up in Switzerland mayonnaise was a staple that comes in a tube like toothpaste. As a kid, in the 60s, ketchup was unknown and we used mayo with hotdogs, on baked potatoes and in homemade salad dressing.
The mayo tube stands on its lid and does not have to be refrigerated.
Once I came to Canada, I found it difficult to adjust to the taste of the mayo here. The thing that I always stay away from is Miracle Whip. I call it fake mayo. It was hard to find good commercial mayo, but before immersion blenders, making it in the food processor was a cumbersome job.
Make your own mayo
I have been making my own mayonnaise since I got my first immersion blender for over 20 years ago. It takes only 5 minutes and tastes delicious.
After my kids left home they kept on telling me in advance to have some homemade may in the house when they come for a visit.
This morning I needed more mayo, so I took pictures of each step.
- Jar to put the mayo in. I prefer an old glass peanut butter jar with ounce markings. That way I won’t have to transfer the finished mayo into another jar and measure the oil in another container.
- Olive Oil or oil of your choice. Please don’t use seed oils like corn, soy or canola oil. They are not health friendly.
- Large egg at room temperature. I leave mine out over night. If I forget to take it out, I fill a glass with really hot water and put the egg in it for 5-10 minutes and the shake to egg and use it.
- Salt, I prefer sea salt or pink Himalayan salt.
- Vinegar. I use apple cider vinegar but any vinegar is OK. Each vinegar will give a different taste to the mayo.
In summer I make my own chive vinegar with the flowers from the chives in the garden and white vinegar. Fill a jar or bottle with the flowers (I cut them off with scissors) and add the vinegar and let it steep 2-4 weeks). Then strain and pour the vinegar in a bottle. It is very tasty.
- Mustard. I use Dijon mustard.
- Nutritional yeast – this is optional. I used it because I like the nutty taste.
- Immersion blender
- Fill clean jar with 1 cup olive oil
- Crack egg open and drop in oil
- Add ½ teaspoon salt
- Add 3 tablespoons vinegar
- Add ½ teaspoon prepared mustard, yellow or Dijon
- Optional – add ½ teaspoon nutritional yeast
- Now take your immersion blender and put it inside the jar with all ingredients. Just a note: my immersion blender comes in 2 parts
- Start the blender and slowly pull it up and down until your mayo is the consistency that you like. I like mine pretty solid, not runny.
- No pull your blender out and shake it over the jar. I don’t want to waste any mayo and scrape it off with small spoon.
- Store the finished mayo in the fridge. They say that it can keep for 1 week in the fridge, just for your info I have had it longer in the fridge without problem. If you feel uncomfortable storing it longer, then don’t and throw it out.