Image by Stacy Spensley
When it comes to packing lunches (and other kitchen tasks)… this lady likes to keep it simple. A little bit of fresh fruit, veggies, and some sort of protein and I’m happy.
Most people love the classic sandwich as a lunch item. But taking the time each morning to slice tomatoes, cheese, turkey and assemble all of the above with the other sandwich toppings of your choice? Too time-consuming in my book (yes, I’m aware how ridiculous this sounds… but I’m not a morning person).
Hence I fell in love with chicken salad. I can whip it together on Sunday and then spoon some over a piece of bread or fresh butter lettuce each morning in 15 seconds flat. Boom. Lunch conquered.
But then I began to learn about all that is real food and nutrition… and suddenly my beloved Miracle Whip (one of the base ingredients in my chicken salad) wasn’t looking so miraculous anymore. Soybean oil, cornstarch (likely GMO), sugar, and “natural flavor”? Yikes!
So I set off to make my own mayo for my beloved chicken salad. And failed. Miserably.
Apparently my partly broken food-processor (which will only pulse once before having to be unplugged and plugged back in in order to work, then repeat) isn’t up for the necessary task of emulsification.
What was that? Yes, I just used the word emulsification, the long form of emulsify or emulsion - which basically refers to the process of magically (or through some long scientific explanation) suspending one liquid in another liquid until it forms something new entirely.
Enter Mayo: which, at it’s core, is simply emulsified egg yolk and oil.
Which sounds simple. Except when it’s not. Until I employed my handy dandy… stick blender! (AKA immersion blender)
This tool, which you can find for around $35 online, will change your life in the best way possible (and let you sleep in those super sweet extra ten minutes in the mornings). It doesn’t get better than this right?
To make your mayo, simply add the ingredients in the recipe below into a tall glass bowl or container. The key here is to find one with a slightly narrow bottom so that you don’t have to move the stick blender around too much, and the ingredients will easily emulsify.
Once you’ve added your ingredients, take your stick blender and press it to the bottom of the bowl and blend, slowly pulling up until you’ve got a nice thick mayo consistency. Just like that, you’ve got healthy, homemade mayo in 30-seconds or less! (In my demonstration video below, it took about 19 seconds… Booyah!)
Here’s an unedited video demonstration below.
(I’m not sure why my voice became muffled at the end, but I was just explaining that if you see any small amounts of residual oil around the edges of the bowl, you can simply fold that in at the end. Don’t be tempted to re-emulsify with your stick blender… because over emulsified mayo can get a nasty texture!)
- 1 Egg Yolk
- 3/4 Cup Olive Oil
- 1/4 Teaspoon Salt
- 1 Teaspoon Dijon Mustard
- 2 Teaspoons Apple Cider Vinegar (I like a little bit of acidic bite to my mayo... if you prefer it to be more mellow, you might lower this to 1 teaspoon and then add more as needed.)
- Optional Ingredients: Fresh/Dried Herbs, Lemon Juice, Minced Garlic, Etc.
- Place all ingredients in a taller glass bowl with a narrow bottom. (Feel free to experiment with any "fun" flavor add-ins as listed in the optional ingredients!)
- Use a stick blender to emulsify, starting at the bottom and slowly pulling up until it has a reached a thick "mayo" consistency.
- Fold in any residual oil around the edges.