Recipe by Ron Mauldin
This recipe is for plain ole deliciously tart mayo. I had a hard time in finding a "plain" mayo recipe and experimented with various ones until I developed this one. I have included some optional items that make for a different taste. Enjoy! Since our family consumes a lot of mayo and store bought mayo has the "bad" fats, I created this mayo recipe with the intent for it to be heart-healthy and high in mono-saturated fat... you need to decide for yourself if you think it is heart healthy. Health experts are telling us to eat more mono-saturated fat, less poly-unsaturated, little saturated fat and no trans-fat. In very simple non-technical terms: mono-saturated fat increases Good Cholesterol (HDL) and decreases Bad Cholesterol (LDL); poly-unsaturated fat decreases both HDL and LDL; saturated fat increases LDL; and trans-fats decreases HDL and increases LDL. So the primary "good" fat is mono-saturated fat. There are three common oils that are "good" for increasing mono-saturated fat... almond, olive and canola. Almond oil is very tasty and appears to be marginally higher in mono-saturated fats than olive oil... but is much more expensive. Olive oil is higher in mono-saturated fats than Canola... but the taste of virgin olive oil can overwhelm many recipes including mayo. Canola oil does not have much flavor to me or at least not a good flavor. I chose Bertolli Extra Light Olive Oil because the flavor is mild and comparable to almond oil and much less expensive if you buy it at Sam's Club or CostCo. Eggs and egg yolks are an area of disagreement by the "food police".
Top Review by heatherhopecs
Wow, this recipe works great! I doubled the amounts and it came out perfectly. Great flavor and texture. I put a dash of apple cider vinegar in at the end instead of the second tablespoon of lemon juice. I used organic eggs and light olive oil. I omitted all the extra flavorings simply because I wanted this mayo to be flavor-neutral. I'm a follower of the Paleo/Primal way of eating so this recipe is perfect as it does not use the canola oil and other bad fats usually associated with mayo.
- 3 large egg yolks
- 10 ounces bertolli light olive oil
- 1⁄3 teaspoon salt
- 2 tablespoons fresh lemon juice, squeezed or 2 tablespoons lime juice or 2 tablespoons white balsamic vinegar (good when using garlic)
- 1⁄8 teaspoon black pepper or 1⁄8 teaspoon white pepper (some or all to taste) (optional)
- 1⁄8 teaspoon paprika (nice for color (some or all to taste) (optional)
- 1⁄8 cayenne pepper (some or all to taste) (optional)
- 1 -3 teaspoon dry mustard (some or all to taste) (optional)
- 1 clove garlic or 2 tablespoons garlic, freshly pressed (some or all to taste) (optional)
Directions See How It's Made
- Have ready: An electric beater.
- A narrow bowl not much bigger than the diameter of the beaters.
- Put the egg yolks into the bowl and beat briefly just to break up.
- Add the salt and any optional ingredients.
- Add 1 tablespoon of the lemon juice.
- Turn on the beater to a medium fast speed.
- Dribble the oil so that it is blended into the yolks before adding more.
- Continue gradually until all the oil is used.
- Gradually add some or all of the remaining lemon juice to taste (I use it all).
- HINT: I like to triple the recipe and then store it in a 40 oz.
- Jiff Peanut Butter Jar like sold at Sam's Club.