It's no secret that I've been really trying to eliminate highly processed and chemical laden foods from my life. But there are some things that I figured I would just have to live with the store-bought version because they wouldn't be worth it to make on my own. Mayonnaise was one of those products. I felt like it would be too difficult to make on my own, and I'd never be able to get the right consistency or taste.
Until this recipe came along...
Click the title of this post or the "read more" link below to find out how to make your own mayonnaise.
However, that didn't stop me from having to try it out four times before I finally got it right.
The first time I tried it, I didn't have light tasting olive oil, like the recipe calls for. I didn't think it would be such a big deal to just use regular extra-virgin olive oil. Boy, was I wrong! The olive oil flavour in that first batch was much too strong and I had to throw it away.
The recipe said that you could easily substitute with avocado oil or other light tasting oils. Since I didn't have light tasting olive oil but I DID have avocado oil, I decided to use that. That batch did taste great, but it was much too runny, almost like a salad dressing rather than mayo.
I thought maybe I just didn't mix it properly or long enough, so I tried again with batch number three. That one was just as runny.
Totally frustrated from all the good avocado oil and olive oil that I'd just wasted, I decided to give up for the time being. I was almost ready to buy a bottle of store-bought mayonnaise, when I thought I'd try one more time. This time, I would follow the original recipe to the letter, with no substitutions.
It finally worked! The consistency is perfect, and the taste is great. Yes, you can slightly taste that olive oil flavor, but it is not over powering at all. It's really the perfect mayo, and I'm ecstatic that I will never have to buy chemical-infused, full-of-preservative, highly processed mayonnaise again!
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