Homemade Sunflower Mayonnaise

This recipe is for homemade mayonnaise, a versatile condiment that is gluten-free, raw, and vegetarian. While making mayonnaise from scratch may seem daunting, the effort is well worth it. Although it can be a bit finicky at times, with a few tips and practice, you can achieve a creamy and delicious mayonnaise that surpasses store-bought versions. While this recipe uses eggs, it can easily be adapted to a vegan version by using an egg substitute.

Yield: About 1 cup

INGREDIENTS:

• 1 whole egg
• 1 egg yolk
• Pinch of salt
• 1 cup cold-pressed sunflower or almond oil
• 1 tablespoon lemon juice or brine

INSTRUCTIONS:

1. Put the egg and the extra yolk into a blender or food processor, and blend for a few seconds.
2. With the motor running, begin to drizzle in the oil in a thin stream. When the mixture reaches the desired consistency, stop; you may not need the full cup of oil.
3. With the motor running again, add the lemon juice. As soon as it is blended in and the mixture has thickened, your mayonnaise is ready.

VARIATION: Aioli

• Use the same process to make aioli. Instead of sunflower or almond oil, use olive oil. The aioli will have a rich color and a distinct olive flavor. Note that it may not set up quite as thick as regular mayonnaise.

TIPS:

• Use fresh eggs at room temperature for the best results. Cold eggs straight from the refrigerator can make it more challenging for the ingredients to emulsify properly.
• When drizzling in the oil, it’s crucial to do so gradually and in a thin stream while the motor is running. This slow incorporation helps create a stable emulsion and prevents the mayonnaise from separating or curdling.
• If the mayonnaise appears too thick, you can add a teaspoon of water or lemon juice and blend again until the desired consistency is reached. On the other hand, if it’s too thin, you can slowly drizzle in a little more oil while blending until it thickens up.
• Be cautious when adding the lemon juice or brine. Too much acid can cause the mayo to curdle or become overly tangy. Start with a tablespoon and adjust according to your taste preference.
• If your mayonnaise separates or curdles during the blending process, don’t worry. This can happen occasionally, even to experienced cooks. Simply start with a fresh egg yolk in a clean bowl and slowly incorporate the curdled mixture into it while blending. This method can often salvage the mayonnaise and bring it back to a creamy consistency.
• Store the homemade mayonnaise in a sealed jar or container in the refrigerator. It should stay fresh for about 5-7 days. Remember to label it with the preparation date for reference.
• Feel free to customize your mayonnaise by adding various seasonings and herbs to suit your taste. For example, you can incorporate minced garlic, Dijon mustard, paprika, or fresh herbs like parsley or dill. These additions can enhance the flavor profile and make your mayo more versatile for different recipes.
• If you prefer a vegan version, you can replace the eggs with a vegan egg substitute or use silken tofu as a base. The process will be slightly different, but you can still achieve a creamy and flavorful vegan mayonnaise.