If I would have known that Mayo was so easy to make, I would have been making it a LONG time ago. There are a couple things I have learned along the way as I worked on developing the recipe that works best for us.
1-USE AN EXTRA LIGHT OIL! Something like olive oil or even Extra Virgin Olive Oil is too flavorful of an oil. The oil that worked best for us was Grape Seed Oil. After trying several oils it was the best bland oil I found. Don’t think I am discrediting Grape Seed Oil. It is a really good and healthy oil, but it is also incredibly light in flavor.
2-When mixing the ingredients, I found that using a wide mouth pint size mason jar was the perfect size. It has a mouth big enough for the emulsion blender to fit into AND it was the perfect size to hold the mayo once it was complete. No need to use a bunch of different utensils and mixing bowls. All in one container! As little mess and fuss as possible.
NOTE- It was brought to my attention that starting with room temperature ingredients is key. I didn’t realize this because I keep everything at room temp. (except for the dijon mustard) normally.
I literally just throw it all into a mason jar and blend. It comes together in about 45 seconds. Super fast and ready to go. It takes more time in measuring the ingredients than it does to actually blend the ingredients.
And the BEST part ——-> You can flavor the mayo with all kinds of stuff. This recipe is never ending with the possibilities.(But I am going to give ya just a few)
Dill Pickle Mayo (use juice from the dill pickles instead of the ACV)
Roasted Garlic mix into the mayo.
Ranch Flavored Mayo (blend some Ranch Dressing Powder into the Mayo…..or change it into the Ranch Dressing by adding some milk!)
What are some flavors that you like to enjoy with your mayo?