Mayonnaise can be made easy with a blender. Especially if you don’t want to make a little mess in a bowl. And you want a versatile dip or smooth sauce that works for sandwiches, cooked proteins, and veggies.
Or you can thin out with a little water for a pasta sauce or salad dressing substitute. So this is a handy recipe when you’re in a pinch!
I’ll admit mayonnaise like the kind in a jar is not one of my favorite condiments. But I changed my mind with the healthy ingredients used (like in this homemade egg yolk mayonnaise recipe).
Did you know egg yolks are an Omega-3 healthy fat food?
These days, eggs are healthy and a great thing (and debunking the old mindset of eggs related to cholesterol). It’s a food gift from Father God and Mother Nature.
But if you are still cautious about eggs, you can make this a lower fat mayonnaise recipe with less yolks and less olive oil (another healthy food ingredient). Olive oil makes sense because mayonnaise was said to have been named by the French and come from Minorca, Spain near the Mediterranean region where olive oil is most celebrated.
And those ingredients sound more palatable than the mayonnaise reputation I grew up with where mayonnaise jars were filled with preservatives and fat that make it gloppy and slow to come out of the jar.
And that seemed messy to me.
But with a simple mayonnaise at-home recipe you can make a more liquid mayonnaise formula that’s light like a dressing.
Or you can make a more thick mayonnaise for your sandwiches, where it stays neat and tidy. The thicker mayonnaise is dependent on tempering your eggs (explained in the recipe) and that helps to show they are cooked safely.
Or something in between. You decide with a simple choice in the amount of water you add (or don’t add)!
Water is one of the most powerful ingredients in this mayonnaise recipe (and many recipes).
With no water, you can make a more dry mayonnaise to make Deviled Eggs, where you pipe the yolk-based mayonnaise on top of the flat part of hard boiled egg halves. How pretty for a catering table or for Easter parties!
And you can use Dijon Mustard instead or regular mustard if you want a fancy or textured mustard seeds version.
For a smoother consistency, stick with regular mustard and you can use a blender like a Magic Bullet to smooth out lumps.
And if you want to create more of a creamy sauce, maybe instead of a white pasta sauce (like al fredo that is usually high in butter, cream and cheese)? Al Fredo sauce is full of fat and dairy.
You can also use this recipe and add nutritional yeast for the “cheese” if you want a sauce with cheesy tastes and a little umami.
Another variation is adding soy sauce for umami tastes that also add saltiness.
And if you want a little bit of a pungent bite, add fresh horseradish.
You can also make a healthy béarnaise sauce (no butter) for at-home chef-fy eggs that you can make so easily for your daily breakfasts or weekend brunches.
And you can make your mayonnaise as long as it takes to gather your ingredients and heat your water.
Are you ready to make this 1-2-3?
Mayonnaise - Healthy Condiment, Dip or Sauce
Equipment
- blender or Magic Bullet blender
Ingredients
- 2 large egg yolks
- 1-2 tsp olive oil
- 1 Tbsp Dijon or regular mustard
- 1 tsp white vinegar or lemon juice
- 1 tsp raw honey
- 1/8 tsp salt
- water (optional - depending how how thick you want your mayonnaise)
Instructions
- Pull out/measure your ingredients at room temperature.
- On stove: setup a heat-safe bowl over a pot of water filled up about 1/3 to 1/2 way up the pot. Add two egg yolks and whisk together in the bowl.
- Turn stove pot on medium heat. Keep whisking (or stirring) egg yolks until they turn from liquid to small pieces (like the start of scrambled eggs), so you temper the eggs that started out as raw yolks you shouldn't eat without tempering or cooking. Tempering also helps the mayonnaise texture, and the process change happens quickly so it's good to watch and stir. When you start to see small egg yolk pieces, take the heated pot off the stove and keep stirring, so your eggs don't scramble.
- Add room temperature dijon mustard and quickly whisk in to slow the heat process. Mix in oil, salt, and honey. Alternatively you can add your eggs yolks to your blender with the other ingredients, and pulse on the machine.
- This is when you can decide if you want to add any water to thin out.
- Use and refrigerate your mayonnaise. Tip: Cool in fridge to help set consistency. You can leave in fridge for about a week or freeze to last longer.