Whole Egg Mayonnaise With MCT Oil Immersion Blender
There is nothing like it, the creamy, velvety, tangy taste of homemade mayonnaise. This recipe literally takes a couple of minutes and is so easy to make using an immersion blender. The wonderful thing about making your own mayo at home, is you can customize it to suit your palate or the recipe that you are preparing. Homemade mayonnaise is a condiment that is used for sandwiches, marinades, dressings, as a binder, a glaze, dips and all the other things that you use your store-bought mayo for.
Servings 24 Servings
Calories 126kcal
Equipment
- 1 Immersion blender or stick blender
- 1 Jar with tight fitting lid
- 1 Label
Ingredients
- 3/4 cup avocado oil room temperature
- 3/4 cup MCT
- 1 70g extra-large or Jumbo whole egg room temperature I used pasteurized
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
- 1 tsp vinegar room temperature
- 1 tbsp dijon mustard room temperature I used 2 tbsp
- 1-2 tsp sugar
- 1-2 tsp fresh squeezed lemon juice room temperature
Instructions
- Starting with the whole pasteurized egg at the bottom, place all ingredients into a mason jar big enough to hold the mayonnaise when made, and wide enough for the immersion blender to fit through.
- Begin by placing the immersion blender directly on top of the egg. With the speed on low, keep the blender there until you see the mayonnaise begin to form. It will look creamy in texture and lighter in color.
- Increase the speed, and slowly move the immersion blender upward toward the mouth of the jar using circular motions. Make sure all the ingredients are completely mixed and homogenized and that there are no pockets of unblended oil.
- Cover your mayonnaise with a tight-fitting lid and refrigerate. Your mayo will last for approximately 1 week. My suggestion is that you only make what you need and what you can use. Be sure to label and date the jar.
Video
Notes
My Blend Of Oils
I made this recipe using MCT oil to help support brain health. I created a blend of oils using 3/4 cup organic MCT oil and 3/4 cup of organic avocado oil. You can use 100% MCT oil or 100% avocado oil. Separation If your mayonnaise separates it can mean a few things.
1: That all ingredients were not homogenized, and pockets of oil and ingredients were left unblended. Blend again making sure everything is fully incorporated and homogenized.
2: Your ratio of oil to egg was wrong. You may need more oil or another egg.
3: That your mayonnaise has been contaminated and bacteria is breaking it down. This is usually accompanied by the presence of visible mold growth or off smell. Discard and make a new batch. Don’t use your fingers or implements with other food stuff on it this will cause cross contamination. Your homemade mayonnaise doesn’t have preservatives in it.
For the most part use a neutral tasting oil or a blend of oils when making your mayonnaise. Oils that solidify at room temperature like crisco and coconut are not my first choice for making mayonnaise, in fact, they are not my go to at all. Those types of oils need to be melted so that the oil can be incorporated into the eggs while it is in liquid form. That means that the temperature needs to be right otherwise the hot oil will cook the eggs. Olive Oil Extra Virgin Olive Oil EVOO can create a bitter tasting mayonnaise. Try using light olive oil or blending EVOO with another neutral tasting oil. Mayonnaise Is Too Thick Or Too Thin If your mayonnaise is too thick start by adding 1 tsp of oil at a time and blend. Repeat this process until you have achieved your desired thickness. If your mayonnaise is too thin or runny add another pasteurized egg yoke or a whole pasteurized egg. Please note that this recipe calls for 1 extra large or jumbo whole pasteurized egg. Egg Size Does the size of the egg matter? Yes, it matters a great deal. The difference between a pullet or extra small egg is 1.4oz (42g), and a jumbo egg can be 1 oz (28g) or more. So yeah, size does matter. Unless otherwise stated most recipes call for large eggs. My recipe for whole egg mayonnaise calls for 1 pasteurized whole extra-large or jumbo egg. Can I Use Unpasteurized Eggs? Yes, you can. However, I don’t recommend it. Make sure that the surface of the egg is cleansed thoroughly. Use the freshest eggs available. Use 2 tbsp. (29g) of lemon juice or white vinegar in this recipe. The acidity of the lemon and or vinegar is said to inhibit the growth of the salmonella bacteria. That doesn't mean it will kill the bacteria, it will prevent it'g growth.
I made this recipe using MCT oil to help support brain health. I created a blend of oils using 3/4 cup organic MCT oil and 3/4 cup of organic avocado oil. You can use 100% MCT oil or 100% avocado oil. Separation If your mayonnaise separates it can mean a few things.
1: That all ingredients were not homogenized, and pockets of oil and ingredients were left unblended. Blend again making sure everything is fully incorporated and homogenized.
2: Your ratio of oil to egg was wrong. You may need more oil or another egg.
3: That your mayonnaise has been contaminated and bacteria is breaking it down. This is usually accompanied by the presence of visible mold growth or off smell. Discard and make a new batch. Don’t use your fingers or implements with other food stuff on it this will cause cross contamination. Your homemade mayonnaise doesn’t have preservatives in it.
* Eating raw or undercooked food is associated with increased risk of foodborne illness.
It’s important to remember that pasteurized eggs are still raw. The pasteurization process kills the salmonella bacteria and viruses, which are responsible for creating digestive issues and foodborne illness. Room Temperature Ingredients I use all ingredients at room temperature to prevent creating a breeding ground for bacteria. There are many recipes online that state that it doesn’t matter the temperature of the eggs, oil etc., but I think that it does! OilsFor the most part use a neutral tasting oil or a blend of oils when making your mayonnaise. Oils that solidify at room temperature like crisco and coconut are not my first choice for making mayonnaise, in fact, they are not my go to at all. Those types of oils need to be melted so that the oil can be incorporated into the eggs while it is in liquid form. That means that the temperature needs to be right otherwise the hot oil will cook the eggs. Olive Oil Extra Virgin Olive Oil EVOO can create a bitter tasting mayonnaise. Try using light olive oil or blending EVOO with another neutral tasting oil. Mayonnaise Is Too Thick Or Too Thin If your mayonnaise is too thick start by adding 1 tsp of oil at a time and blend. Repeat this process until you have achieved your desired thickness. If your mayonnaise is too thin or runny add another pasteurized egg yoke or a whole pasteurized egg. Please note that this recipe calls for 1 extra large or jumbo whole pasteurized egg. Egg Size Does the size of the egg matter? Yes, it matters a great deal. The difference between a pullet or extra small egg is 1.4oz (42g), and a jumbo egg can be 1 oz (28g) or more. So yeah, size does matter. Unless otherwise stated most recipes call for large eggs. My recipe for whole egg mayonnaise calls for 1 pasteurized whole extra-large or jumbo egg. Can I Use Unpasteurized Eggs? Yes, you can. However, I don’t recommend it. Make sure that the surface of the egg is cleansed thoroughly. Use the freshest eggs available. Use 2 tbsp. (29g) of lemon juice or white vinegar in this recipe. The acidity of the lemon and or vinegar is said to inhibit the growth of the salmonella bacteria. That doesn't mean it will kill the bacteria, it will prevent it'g growth.
* Eating raw or undercooked food is associated with increased risk of foodborne illness.
Nutrition
Serving: 24Servings | Calories: 126kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 31mg | Potassium: 1mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.02mg