I remember the exact moment I fell in love with mayo. I was six years old and on a school field trip. A mom of one of my classmates had made sandwiches for our school lunches, including turkey and mayo sandwiches on soft sliced white bread. It was a hot day, and I was not in the mood for a dry sandwich. But to my surprise, the sandwich I was given had a generous amount of mayo which, to my young 6-year-old palate, tasted like heaven.
During the near two three four decades since then, I have always continued to love mayo. However, as I learned about unhealthy oils, it was difficult to find store-bought mayo with healthy ingredients and none of the bad stuff. Frankly, the few that I could find that were made with only avocado oil left a lot to be desired. They just tasted bad. Despite their "healthy" ingredients, they tasted artificial to me. They certainly did not compare to the mayo of my 6-year-old self's memories. Perhaps if they tasted better, I could justify the high cost of store-bought avocado mayo. But I can't. It's impossible.
So my choice was clear: (1) live a life without mayo, or (2) make my own at home. Option #1 is unacceptable, but who has time for option #2? As anyone who has tried to make mayo can tell you, the mayo-making process takes time and patience. I have twin 5-year-olds. Time is a rare and valuable commodity, and my patience wears thin at times. So, option #1 was looking like my ONLY option until I stumbled upon a post from one of my favorite Vietnamese cookbook authors, Andrea Nguyen (ahem... aren't Vietnamese women BRILLIANT?).
Andrea demonstrated a mayo-making technique that I found to be life-changing -- SO life-changing in fact that I chose mayo-making to be the subject of my first ever food blog post. Mayo is also the perfect way to increase fat in your meals for those following the RESET lifestyle or on a keto diet.
As the above video demonstrates, you can literally make mayo at home in only a minute. Once you're done, put the lid on the mason jar and stick it in the fridge. The only thing to wash is the immersion blender and a spoon used for the mustard (I eyeball the rest of the ingredients). This recipe and process makes delicious mayo in a cost-effective way and with very little cooking skill, time, or effort. In short, it's my favorite kind of recipe.
Please note that this process will ONLY work if you use an immersion blender with a 1-pint wide-mouth mason jar. Don't make me go into the science of it. Just know this is the ONLY way it will work perfectly. Please don't waste good avocado oil. Just use the pint-sized mason jar. Do it. In fact, buy a dozen. You're going to have so much fun making this mayo, you'll want to make a pint for all of your friends and family. Enjoy!
ONE MINUTE MAYO (Adapted from Andrea Nguyen's Umami Mayo recipe)
1 large fresh egg
1 clove of garlic, minced
1/2 tsp salt
1 tsp Dijon mustard
1 TBS lemon juice
1/2 tsp Lakanto Maple syrup
1 cup avocado oil (or olive oil)
1. Place all ingredients into a 1-pint wide-mouth mason jar.
2. Place immersion blender into the jar all of the way to the bottom. Blend while lifting the blender slowly towards the top of the oil mixture.
3. Once you reach the top, remove the blender from the jar and stir the mayo with a spoon. Place the immersion blender back in the jar and repeat step #2.
4. Cover the jar with the lid and store mayo in the fridge.
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