One of the things that really makes me happy is learning to swap out just one more purchase to a more sustainable option. Sometimes this means buying it in better packaging, package free or learning to make it myself. Mayonnaise is accessible in reusable glass jars – but the reality is that it is so much more expensive!
So recently I decided to adapt my sisters Mayo recipe to use the very simple ingredients I had on hand. The original recipe has lemon juice, mustard and a blend of oils in it. However, in my Tiny House Kitchen I don’t always have these things on hand.
The majority of us in our home are actually dairy free so we swap this out of sour cream in dishes like potato salad or nachos. Its thick, creamy and satisfying!
You are going to want to do this in a blender and add the oil very slowly. If you go too fast it will split! So turn that baby on and take your time!
- 2 eggs
- 1 Tab vinegar (Coconut or Apple Cider Vinegar)
- Pinch salt
- 1 cup lite olive oil
Blend the eggs, salt and vinegar to combine. With the blender still running slowly add the oil as a slow, steady stream. Blend until thick.
About half way through you will hear the may start to thicken and the sound will change. Keep going until you blend in that whole cup of oil. Once finished store in a clean container in the fridge.
I used lite olive oil to avoid the heavy olive oil taste and because it was on hand. However my sister’s favourite combination is a 50/50 mix of extra virgin olive oil with a lighter oil such as peanut or ricebran oil.
Feel free to jazz this up with some garlic, lemon juice or mustard.
