I have to confess that I love mayonnaise. It's fatty, creamy, tangy goodness goes with almost everything, it can be versatile in carrying other flavours such as herbs and spices and I more often than not will have a jar in the fridge. You shouldn't be afraid of all fat - it is an essential dietary component and should be a welcome part on any plate (perhaps a blog on fat is warranted soon) but aside from the health benefits of fats - they plain and simple taste good. So back to the mayonnaise - which is full of fat. I mentioned on twitter about mayonnaise and the scary ingredient lists which accompany any commercially bought mayonnaise jars. At least any I have ever seen - I am prepared to accept that there may well be less scary versions available for purchase and would welcome news of their existence - but I highly doubt it. Mayonnaise, like most other processed foods are about providing the longest possible shelf life for a product comprised of the cheapest ingredients and methods of production. Even better if the core ingredients are waste products from another production process or contain addictive ingredients (yes including sugars). And if you think you are OK because you are buying premium mayonnaise or even organic mayonnaise then think again. Read the label. Organic sugar is still sugar. Do you really need sugar in your mayonnaise? The industrially produced oils are another problem and fairly ubiquitous in any jar I have picked up - try finding one made with just olive oil. Plus there inevitably seems to be the standard inclusions of artificial flavours. Why flavours need to be added is I guess understandable - when you start with poor quality ingredients you need to mask their flavour somehow. Dumping in some chemicals appears to meet this requirement.
So if you don't mind eating frankenfoods and prefer the immediate convenience of opening a jar - then buy your mayonnaise. Otherwise go ahead and make your own, it takes 10 minutes max. Here is how I make mine:
1 whole egg * (this will be raw in the mayonnaise so you can pasteurise if you want - I do. Risk of contamination is small from free range pastured eggs and any contaimination is most likely from organic matter on the outside of the shell. Safety of eggs can also depend on how the hens are raised - healthy happy hens tend to produce healthy eggs. To pasteurise simply place an egg (in its shell) in 60 degree C (140 F) water for 3 minutes (using a thermometer), then into iced water to prevent cooking). DISCLAIMER: If you are pregnant or feeding young children - or generally just concerned on raw eggs - check with your Dr or health professional.
Couple teaspoons lemon juice or white wine vinegar (or lime juice) - you can add more to taste after
Salt and pepper to season
Olive oil - you will need about 1.5 cups and you want to choose an extra light flavoured oil. A full bodied oil will make the mayonnaise very 'olivy' flavoured which some people love. I don't. You can use other oils if you like such as macadamia or coconut for part of the oil content but they will flavour the mayonnaise accordingly. Don't use vegetable or canola oils or soybean oils or you may as well have bought the mayonnaise.
How: Wizz together the whole egg, salt and vinegar in a food processor (you could also use a whisk and bowl if you need an arm workout but I am too lazy). With the motor running add the oil slowly. Start with just a few drops then in a steady stream. If you add the oil too quickly it will split, so just take your time. Adding more oil will thicken the mayonnaise (which is why I don't give an actual measurement). You should end up with a thick and creamy mix. Now taste your mayonnaise and adjust by adding mustard, more lemon juice or vinegar, lime zest, salt, any types of herbs, turmeric, chilli....whatever takes your fancy really. The place into a glass jar and in the fridge. It should last about a week - although to be honest I don't actually know as it never lasts that long in my house.