Easy Mayo Recipe: I’ll take a classic

Let’s talk about Mayo. That classic, creamy spice that some love and others wanted. Homemade mayonnaise is definitely a favorite here (I have several recipes for it!). And while it is an undeniable refrigerator staple in many households, the shop purchased in the store is almost entirely vegetable oil, one of the few foods I try to avoid completely.

This latest recipe is an easy, oil-free, high-protein version that is faster! I originally found the idea on my friend Bethany’s page (go to follow Lilsipper if you don’t … she is incredible).

It has a zero mystery, zero cleansed oils and zero options to distinguish between your sandwich configuration in the middle (because who wants a leaking Mayo situation?). This homemade Mayo is full of protein and tastes delicious. Also, if you eat the whole thing? You have just over 20 grams of protein!

Why is this homemade mayonnaise recipe

Most of the Mays purchased from the store depends heavily on neutral -flavored oils such as vegetable oils, sunflower oil or grape oil. Although it may sound like a healthy choice, they are often highly processed and stripped of their natural nutrients. Not to mention, they are full of omega-6 fatty acids that throw your body’s sensitive balance and promote inflammation.

The grocery store now has healthier options that use avocado oil or extra virgin olive oil. However, these can be cost information, especially for us with very hungry teenagers! It is simple and inexpensive to make your own Mayo with clean ingredients.

Solving the emulsion problem

This easy homemade mayonnaise is oil -free, so you don’t have to worry about inflammatory oils. Some people do not like the stronger taste of olive oil, so the oil -free solution also solves the problem. Instead, it uses hard -cooked eggs for rich creamy texture and protein adding, which ordinary Mayo just cannot offer. Throw a little vinegar, mustard and water and you have a simple, delicious Mayo.

While my family loves a more traditional homemade Mayo, it can be difficult to get the right one if it’s the first time you make Mayon. Regular Mayo relies on the separation of egg yolks from room temperature raw eggs and making an emulsion with oil, either in a cooking device or in a hand mixer/ embedding mixer. And if you get emulsion, you have a broken mayonnaise and a mess.

This recipe uses the whole egg and you don’t have to emulsify. So without additives, here’s a recipe for the easiest homemade Mayo ever.

The easiest 3-piece homemade Mayo recipe

A simple homemade Mayo recipe that uses only 3 ingredients. High protein and quick to do if already cooked eggs are used!

• 6 hard -cooked eggs
• 1 Small ship vinegar (I use white vinegar but also apple cider vinegar works)
• 1 tsp spicy brown mustard (or ½ teaspoon of mustard powder)
• ⅔ cup water (Adjust the consideration you want)
• Sea salt (taste)

• Start by boiling the eggs. You can do this in a classic way and boil for about 10-12 minutes. Or use a quick pot and cook for 5 minutes high, followed by a quick release. When they are finished, peel the eggs and place them aside.

• Place all ingredients in the blender, but start? A cup of water and, if necessary, add the desired consistency.

• Mix all for about 10-15 seconds until smooth and creamy. Mayo begins to thicken as it mixes.

• Taste and adjust the spices as you wish. If you want to add livestock or other herbs, add them now. I have even added a large emperor doll in Parmesan, Sardell and Worcestershire.

Nutrition

The easiest 3-piece homemade Mayo recipe

Amount per dose (2 tbsp)

Calories 47
Calories Fat 27

% Daily value*

Fat 3g5%

Saturated fat 1G6%

Polyunsaturated fat 0.4 g

Polyunsaturated fat 1g

Cholesterol 112 mg37%

Sodium 160 mg7%

Potassium 39 mg1%

Carbohydrates 0.4 g0%

Fiber 0.02 g0%

Sugar 0.3 g0%

Protein 4g8%

Vitamin A 156iu3%

Vitamin C 0.002 mg0%

Calcium 16mg2%

Iron 0.4 mg2%

* Percentage daily values ​​are based on 2000 calorie diets.

Store in an airtight container, such as a masonry jar for up to 4 days in the refrigerator. You can also cut the recipe in half if you do not use it so fast.

Make mayonnaise more flavored

You can also be creative with this Mayo. Do you want to season things? Add to some ranch spices, French onions spices, or any of your favorite summer mixtures for customized dipping or sauce.

You can also change the ingredients. I like a spicy brown mustard, but the yellow mustard or even Dijon must also work. Or try some apple cider vinegar, white wine vinegar or fresh lemon juice instead of white vinegar. Add the spicy kick with a small added Sriracha.

Change things easily or add things or keep it simple in only 3 ingredients.

How to use this easy Mayo recipe

We don’t eat tons of sandwiches here, but homemade Mayo is still a lot of ways. Thin with small water or milk and use it as a salad dressing. Add some ground garlic, stirring to make the Aioli sauce. And of course, there is always a classic egg salad, chicken salad or potato salad.

Here are some of my Mayo recipes to try:

Have you ever done your own homemade Mayo before? Do you try this version? Leave a comment and let us know!