On my quest for the perfect ranch dressing, I had to figure out how to make mayonnaise since the store-bought stuff had some scary ingredients in it! There are some on the market today that are so much healthier for you, but a few years back, they just didn’t exist at my local supermarket. I’m so happy I didn’t just wait a few years in hopes that a healthy mayo would hit the shelves! Plus, homemade is cheaper!!! This homemade stuff isn’t just good for making ranch dressing! BLT’s, chicken/tuna salad, deviled eggs (I always called them doubled eggs, but that’s a post for another day 😉), and burgers were taken to the next level when I started eating mayo again!
There is a lot of adjustments that can be taken with this recipe. It calls for apple cider vinegar (ACV) but this can be replaced with other vinegars like red wine vinegar (a tip from my sister-in-law), or it could even be replaced with an equal amount of lemon juice. My nephew has a citrus allergy so I started making it with ACV and never looked back! The oil is interchangeable as well. I prefer Avocado oil for its mild flavor. I know extra virgin olive oil is healthy and all, but I just hate the taste! Refined olive oil isn’t quite as healthy, so avocado oil is my go-to neutral tasting oil.
Also, if you only have 1 egg, I bet this recipe would still work with 1 cup of oil. It doesn’t take very much egg yolk to emulsify oil. The trick is making sure you add the oil very, very, VERY slowly in the beginning. A few drops at a time, making sure it blends in, then a few more drops. Once you’ve got at least a quarter of it in, you can go much quicker with the rest. Personally, I use my immersion blender for this, but I’ve also used my kitchen aid stand mixer and a food processor/blender. Easy clean-up is important to me, so my immersion blender wins here!
For this recipe you will need:
- Egg yolks (pasture raised are best)
- Dijon mustard
- Apple cider vinegar (red wine vinegar or lemon juice work too)
- Salt and pepper
- Avocado oil
Remember to do this next part VERY slowly!
- 2 egg yolks pasture raised
- 1 Tbsp Dijon Mustard
- 2 tsp ACV could use any vinegar or even lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 Cup Avocado oil any healthy liquid oil works
Add egg yolks, mustard, ACV, salt and pepper to a 1 ½ pint mason jar (or mixing bowl) and blend well.
Slowly (very slowly) add avocado oil while blending constantly.
Extra tip: This recipe makes just over 1 cup of mayo. My Ranch dressing recipe calls for ¾ cup of mayo, so this recipe would give you an extra ¼ cup to use on something else. If you plan to make this for my ranch dressing and don’t want any leftover, just add ¾ cup of oil instead of 1 cup. That would make the perfect amount for the ranch dressing recipe 😉