This is the first condiment that I have had to really put a lot of work into to find the right flavor and get the consistency perfect. I am very happy with this recipe and I am pretty sure you will be too!
Mayo is the first of the three major condiments that I really wanted to get down pat because there is so much you can use it for. It is great in recipes for adding flavor, even in small quantities. Don’t get me wrong, I don’t use it everyday. Since it’s summer and we cook out on my hubby’s days off, I use a small amount once a week on my burger…come winter and cookout season is over, I will be using it less but it’s nice to have around.
The big secret to making mayo is that all of your ingredients must be room temperature. Also, it’s all about science and emulsion, emulsion, emulsion…blah blah blah. Basically, all this means is that you MUST mix the oil into the egg VERY slowly in order for them to work together and thicken up into perfectly, beautiful mayo.
One way to do this is to SLOWLY and I mean SLOWLY pour oil into your blender at a pace slower than a slug. Your arm and shoulder will ache and you will become very bored. This process could take 5-10 minutes!
The best way, and the way that I do it is by using a stick blender which is how I will explain the process in the instruction section. Believe me, it is worth the few bucks for a stick blender. You will have perfect mayo (if done correctly) in less than 2 minutes! And, no aching body parts or boredom!
1 egg yolk
pinch of xylitol
1/8 tsp coconut aminos
1/4 tsp ground mustard
1/2 tbsp lemon juice
1 tbsp vinegar
1 c safflower oil
Add room temperature ingredients into a wide glass or a bowl (I used the container that came with the stick blender). Add oil last. Place stick blender in the glass making sure the bottom of the blender sits on the bottom of the glass. Begin blending leaving the blender still until the mixture thickens and the oil is no longer blending in. Slowly move blender up just enough to blend in the rest of the oil. When oil is fully incorporated, you are finished! This actually goes pretty quick! Stop blending and scrape blender clean. Store mayo in glass jar and label with the date.
If anything is unclear, please leave a comment inquiring about a step and I will do my best to clarify.