Rick’s Homemade Mayo
Don’t you ever feel a little bit suspicious about the shelf-life of store-bought mayonnaise? Like, if it's supposed to be made with egg, how can it just sit there for so long? Well if you haven’t had those thoughts, I apologize for ruining mayonnaise for you. But it must be said - store bought mayo is chock full of preservatives to help it stay on the shelf. This recipe will at least put your mind at ease because you can make it fresh and it’s preservative free. As an added bonus, it removes a few potential allergens as well.
I sat down with Mr. Rick Hook over a few weeks ago and he let me in on all his secret recipes. Whenever I'm over, he always has a jar of mayo in the fridge ready to go- or sending a jar to his friends. The versatility of this dish is what impresses me the most; you can make a chipotle mayo, herb mayo, ranch mayo, or even make some tweaks to turn this into a garlic aioli.
An important thing to keep in mind for this one: The egg needs to be at room temperature when you’re prepping it. And before you ask, no, you can’t microwave the egg to speed up this process (full disclosure, I tried it and WOW it did not work). The mayo will not work with cold lemon juice or oil either, so keep that in mind when you’re gathering ingredients that may not normally be at room temperature.
Great substitution: Use real lemon vs lemon concentrate.
Good substitution: You can swap canola oil for avocado oil for some added health benefits.'
Not so good substitution: If you do not have mustard powder, do NOT use liquid mustard. They are very different. You’re better off just omitting mustard powder rather than substituting.
Prep time: 5 min
Total time: 10 min
Servings: 1 medium size jar
Ingredients:
1 room temperature egg
½ tsp of mustard powder
¾ tsp of salt
1 & ½ tsp lemon juice (room temperature)
1 ½ cup of canola oil or avocado oil (room temperature)
Instructions:
Step 1: Add egg, spices, and vinegar into a wide open mouth jar. Pour your oil on top
Step 2: Set your timer for 15 seconds and stick your immersion blender in the bottom of the jar. Turn it on and leave the blender in this position for 15 seconds. The mixture will start to thicken.
Step 3: After the 15 seconds, bring the immersion blender near the top of the liquid and push the rest of the oil down. The mixture should be a thick texture by now and ready to go!
Store in an airtight container up to 3 weeks
This recipe is in honour of Richard Hook who left us too soon March 24, 2021. Rick was a big part of our family and I’m so grateful to have recorded your recipes. Whenever I cook your recipes, I will think of you.
