Garlic Lime Mayo
Homemade mayo is easier than you think. In just 3 minutes, you can have mayo sitting in your fridge. In fact, the longest part of making this recipe is taking the time to read the post itself. So stop reading and start making! Seriously, you could have made 3 + batches of mayo by now (if you are a truly slow reader).
*BUT FIRST I TAKE BACK WHAT I SAID ABOUT NOT READING ANYMORE BECAUSE YOU MUST READ THIS IMPORTANT NOTE*
Homemade mayo can undergo a tragic circumstance in which it fails to set up. It is one of the worst experiences ever because you sit there looking at the cup of avocado oil you just wasted and feel like you might as well be pouring dollar bills into the trash.*
Any time I have had mayo fail to set up, it is because I was using refrigerated eggs. This recipe only, I repeat ONLY, is guaranteed to work with room temperature eggs. We have backyard chickens, and we don’t refrigerate their eggs because we don’t wash them. Backyard chickens are becoming increasingly more popular. Chances are if you don’t have them yourself, you can find a friend, neighbor, or coworker who has them and buy eggs from them with the request that they leave them unwashed so that you can leave them out on the counter. These eggs are better than store-bought for so, so many reasons, which I won’t get into here, but for our purposes, they are much more likely to bring you to perfect mayo congealment success. Otherwise, proceed at your own risk.
*ALSO AN IMPORTANT NOTE*
This particular recipe uses an immersion blender. You can try this by pouring your ingredients into a regular blender and blending it up, but I haven’t tried that in several years (I had mixed success with it – sometimes it set up perfectly, sometimes it failed epically). If you don’t have an immersion blender, I don’t know what you have been doing with your life. Just buy one already. They are magical whiz sticks and you will not regret owning one.
Garlic Lime Mayo
Ingredients
Instructions
- Pour the avocado oil either into your immersion blender cup, or into the jar you will use to store your mayo. I personally don’t like doing extra dishes for no damn reason, so I go the storage jar route.
- Crack your ROOM TEMPERATURE egg (no, I will not stop caps lock yelling ROOM TEMPERATURE. I am yelling it out loud as I type it even) into your avocado oil.
- Add your mustard.
- Allow this mixture to sit for two minutes. This lets all of your ingredients get to know each other before becoming inseparable forever. You can’t force these things, you know.
- Place your immersion blender stick into the bottom of the jar, and blend on high, allowing it to sit at the bottom of the jar for at least a minute before SLOWLY moving the stick up. Take your time. You should see the mixture instantly setting up as you blend.
- After the mixture has been evenly blended, gently fold in your white vinegar and salt. This will make the mayo slightly more runny, but it solidifies further in the fridge, so don’t fret.
Notes
*Don’t throw it out if it doesn’t setup, save it for salad dressing!
*This particular recipe uses an immersion blender. You can try this by pouring your ingredients into a regular blender and blending it up, but I haven’t tried that in several years (I had mixed success with it – sometimes it setup perfectly, sometimes it failed epically).
