I have tried several mayo recipes and this one has never failed. It also is the easiest one I have made. I am not a mayonnaise eater but this is really great! I can eat it with a spoon, alone, not mixed with anything. It’s that good!
The main ingredient is olive oil. But you must use Extra Light Tasting Olive Oil. This is not the same as Extra Virgin Olive Oil. You can also use part avocado oil, almond oil or walnut oil but it must be a light tasting oil, otherwise the mayo will be too ” strong tasting”. (I prefer using all Extra Light Tasting Olive Oil.)
I have found that using a wide mouth pint Mason Jar works perfectly. You need a container that will allow you to get your Immersion Blender all the way to the bottom of the jar. If you use a Mason Jar you can just put your lid on the finished mayo and stick it right in the refrigerator. If you remember you can set out your lemon or lime and egg and bring it up to room temperature before you start making your mayo. If you don’t think of it, the recipe will still work with those ingredients being cold.
2 -3 tsp. lime, lemon juice or vinegar
1/4 tsp. salt
1 c. Extra Light Tasting Olive Oil
ADD INS: add any one or combo of the following if you want a flavored mayo:
1/4 tsp. pepper
1 clove chopped garlic
1 Tab. Dijon mustard
Add all ingredients to the jar. Allow the egg to sink down into the oil and to rest on the bottom. Insert your Immersion Blender into the jar until it the also touches the bottom. Turn on the blender and do not move it for a full 20 seconds. You will see the ingredients begin to emulsify. After 20 seconds begin to slowly move the blender up and down in the jar until all the oil is incorporated. It only takes a very few minutes to get everything mixed. This will be your new favorite mayo! Full of good oils and no sugar!
To make RANCH DRESSING whisk to combine the following: