I have a friend who went to culinary school, and I was surprised that on one of his first days they were required to make mayonnaise from scratch. I mean, who makes mayo anymore? You can literally find an assortment of brands and styles at any grocery store. Well, this inspired me to try it myself. I quickly learned that even something as simple as mayo can taste that much better when you make it yourself.
Surprisingly, a lot of store-bought mayo’s carry many unnecessary ingredients. Preservatives, color, sugar, what do you need all of these things for? Another thing about making things for yourself is that you can be sure about what is going into your food.
This Keto mayo recipe uses the essential ingredients, and only what is necessary. If you have never made mayo from scratch before, there is nothing to be intimidated about. The method can be simple, and once you make it once, you will see that there is nothing to worry about.
A little worried about trying mayo from scratch? Watch how super simple and quick it really is:
Choosing a Method That Works For You
The recipe below offers two different methods, using a traditional blender or an immersion blender. You can also whisk by hand, as they forced me to do in culinary school – save yourself the energy, trust me.
We recommend using the immersion blender. This method can almost guarantee that you get a thick creamy mayonnaise every time without fail. It can also be quicker and offer you more control throughout the process.
If you do not have an immersion blender, the traditional blender will work just fine. The big difference is the blades are in one fixed position, and it may not mix as smoothly. It is important to take your time, allow the mixture to mix correctly, and add the oil slowly. If you don’t, the emulsion may not set, and you will be left with a separated oily mess.
Your Base For a World of Sauces and Dressings
This simple recipe once mastered, opens the doors for you to assemble a plethora of your own sauces. You will quickly discover that there are many things that you can construct from scratch and not only will they taste better it will impress your friends and family.
There are two basic sauces that are derivatives of a simple mayonnaise:
Extremely close to a mayonnaise, aioli is a bit thinner with a higher ratio of vinegar and oil. A basic aioli incorporates garlic, but there are many options of variations. You can add all sorts of ingredients including herbs, spices, chilis, or other sauces.
There are two schools of salad dressings, vinaigrettes, and mayo-based. Once you have your basic mayo, you can thin it out with some vinegar, which adds that tangy flavor, and then incorporate the necessary ingredients.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.