Creamy Nutty Mayo

Friday. Finally.  This has been a ridiculously long week for some reason… I think it has to do with the fact that it is STILL winter! I can almost taste spring but it feels like the closer I get to it the further it moves. This time last year we had a couple days in the 70s and it was like 10 degrees yesterday. Ugh.  If you have never been to the great state of Minnesota you really haven’t experienced true cold before.  Chicago is cold, I do know that but Minneapolis is an entirely other level of freezing.  You walk outside and you think “I might die, really truly”.  If you have never been here  I absolutely think you should come check it out, however, definitely in the summer, probably August. For the MN State Fair.  Can you tell I’m thinking SUMMER?

On a brighter note, this mayo took less than 3 minutes and is amazing on LITERALLY everything… well, maybe not the brownies from last week but anything savory for sure!

YUM.

YUM.

You can make mayo in a blender or food processor, but it’s a LOT easier with an immersion blender.  I have wanted one for months and months but never got one for some reason.  My mom surprised me for my birthday with an awesome one and now I am making mayo and pureed soup like a madwoman 🙂

There are a TON of variations out there for homemade mayo but this is my favorite so far.  I am a little obsessed and keep thinking of new ways to eat it.  I MAY have had a couple random sneaky tastes straight out of the container, don’t judge. It is not the same as store bought mayo!!! I feel judged, oh well.  You go ahead and make this and then let me know if you still think I’m crazy. Also, while we are on topic of store bought mayo, don’t buy that crap! They are made with oils high in omega 6s and other icky things you don’t want in your bod. Promise.

Here are a few ideas for using your tasty mayo:

– chicken, tuna, or egg salad

– spread over a steak or pork chop

– mix with hot sauce, avocado puree, mustard, or any other sauce to make an aioli, so fancy

– thin out with vinegar to make a creamy salad dressing

– dip your veggies in it

Let me know if there are any ways you use mayo that I might want to try! Oh, and scroll down or click here for the recipe!

Sweet Potatoes and Smiles,

The Freckled Foodie

 

Creamy Nutty Mayo

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: lots
  • Difficulty: easy
  • Recipe type: Condiment

Ingredients:

  • 1 large pastured egg, works best if it is a bit on the older side
  • 2 tbsp apple cider vinegar
  • 1 tsp ground mustard
  • 1/2 tsp salt
  • 1 c light tasting olive oil, NOT extra virgin! I used Bertolli Extra Light Tasting
  • 1/4 c macadamia nut oil

Directions:

  1. Break the egg into the jar your immersion blender came in and add the apple cider vinegar
  2. Let them come to room temperature (30 mins- 1 hour)
  3. Blend them for 30 seconds
  4. Add the remaining ingredients
  5. Blend for a minute or two until they have emulsified
  6. You have mayo! Yay!

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Comments: 14

  1. Madison Anonick March 24, 2013 at 9:30 am Reply

    Rachael I am loving the blog! I actually tried making homemade mayo from a different recipe and ended up totally wasting a whole bottle of light olive oil and got very frustrated. The mayo never emulsified and stayed soupy. I am hoping to try again with your recipe and I am guessing the missing component was letting the egg and vinegar come to room temperature. Keep up the great recipes!

    • thefreckledfoodie March 24, 2013 at 5:35 pm Reply

      Thanks Madison! If your mayo never sets up try mixing in some more vinegar or avocado purée to make yummy salad dressing! Hopefully your next batch works out better though 🙂

  2. Janette March 24, 2013 at 1:38 pm Reply

    Something I want to share with you for less dirty dishes. I hate washing dishes 😉 I make mine in a wide mouth pint canning jar. I can write on it with a sharpie and put it in the fridge. It gives me one less dish to wash!

    • thefreckledfoodie March 24, 2013 at 5:35 pm Reply

      Awesome idea Janette, I definitely am sick of so many dishes!

  3. Linda March 26, 2013 at 6:09 am Reply

    My recipe is slightly different – but I’ve been experimenting with spices and making flavored mayo. My most recent is a jalapeño mayo after seeing a jalapeno burger at a restaurant. Of course, it had stuff on it I don’t want to eat, but I thought it was a great idea. I just added about 1/2 cup jalapenos to the mixture. I had jarred japs left over from a taco bar I had for the kids a few weeks ago, so I used those. I’m sure fresh japs….it would take WAY less. However, the longer this stuff sits in the fridge, the hotter it is! It’s great. My other masterpiece is using paprika, cumin, Franks hot sauce, chili powder, and a touch of cayenne – came out tasting like the boomin’ onion dip at outback! I used that for my “taco” sauce at our taco bar. This is also great (leave it thicker) if you are someone who likes sour cream in chili – a dab of this adds the creaminess I’ve missed. YUM!

    • thefreckledfoodie March 26, 2013 at 7:49 am Reply

      Those both sound SO good, especially the hot sauce one, I am a Franks addict! Thanks for sharing 🙂

  4. Chris March 26, 2013 at 10:04 am Reply

    Great recipe. We also make it in a jar with stick blender to limit dishes. Please try my variation. Instead of macadamia nut oil try walnut oil (possibly cheaper) Also coconut vinegar is my favorite , it’s strong with a mild flavor ( sick of apple cider vinegar unless it matches the other food it’s with). We make mayo once or twice a week because we have a big family and make so many sweet potato salads, coleslaw, dressings etc. Great post Rachael!

  5. […] yolk with The Freckled Foodie’s Creamy Nutty Mayo (we subbed coconut oil for macadamia in […]

  6. […] part coconut milk in the recipe (which is also awesome) but if you don’t have any homemade mayo on hand you will still be fine! Woo hoo! You can also easily make this vegetarian or into a […]

  7. Anna Lisa Fajardo August 30, 2013 at 3:53 am Reply

    hey Rachel! i’m lovin’ ur recipes and this blog so i just added this site to my favorite for easy access 🙂
    keep it up!

  8. Christa B November 14, 2013 at 2:23 pm Reply

    I tried this and I only have a hand held blender so I was not sure how it would end!! I followed the directions and started to blend. I was so sad because it was not emulsifying. I was determined not to give up LOL. I added a bit more vinegar and another egg. Then VOILA it blended and emulsified 🙂 It is so delicious and healthy. Thanks for another wonderful healthy recipe…

    • thefreckledfoodie November 14, 2013 at 4:58 pm Reply

      Im glad it finally worked! Thanks for sharing your experience!

  9. […] and used that in this tasty dish. If you don’t have time (or are just lazy) to make your own homemade mayo, I highly recommend this stuff. Super […]

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