Need to cut out Preservatives? Here’s a Dummy-proof Easy Homemade Mayo

Someone who gave me mayo advice a while back said that there was nothing that compared to real, fresh, honest mayo.

Boy, was she right.

I have attempted to make mayo before, but it wasn’t until recently that I finally cracked the code. I have tried several different recipes both online and even the one found in my beat up Better Homes and Gardens Cookbook that has navigated my kitchen with me for years.

I have always failed. It didn’t matter how many times I tried, my mayonnaise never  wanted to thickenen properly. If it did it would deflate as soon as I added the oil.

Eventually I discovered my problem. I wasn’t using the right tools.

This is an easy recipe that only requires four ingredients. So anyone who needs preservative free mayo should be able to whip this up without running to the store.

Ingredients:

1 lemon (or if you haven’t got one, vinegar will do. Just make sure it isn’t white vinegar if you are gluten intolerant or have corn allergies. To be on the safe side I always use apple cider vinegar when a recipe calls for vinegar.)

1/4 teaspoon of sea salt

around 1 1/4 cup canola oil (or any preferred oil) Filled into a squirt bottle like you see pictured.

2 egg whites (about 1/4 cup)

Directions:

Put egg whites into a glass 2 cup liquid measuring cup. Beat on high with an electric mixer like the one you see pictured. (I have tried blenders, kitchen aids, mixing with beaters in a wider bowl, etc…. Nothing else worked for me). After the egg whites have become whipped and fluffy begin to add the oil in a slow drizzle with one had while continuing to beat with the other. Continue this process SLOWLY for about five minutes until the oil is completely used up. It has to drip into the cup at a slow drizzle. If you add it too fast, poof! Your mayo liquidizes. When you have the desired consistency add the juice of the lemon and salt to taste.

That’s it! Tastes like a really simple Hellmann’s mayo without the EDTA!