A quick and easy tutorial for healthy mayonnaise and a recipe for my go-to simple, creamy, mayonnaise-based salad dressing.
So many uses. Slather it on sandwiches. Cream-ify sauces. Whip up egg salads (and tuna salads and chicken salads and deviled eggs).
Or bake it into a chocolate cake. I’ve never tried it, but it sounds glorious.
Another mayo-employing food I’ve never tried: peanut butter banana mayonnaise sandwiches. Is that a thing for you? My mom would tell us about foods she ate growing up, and those sandwiches were one of them. I’ve always stubbornly resisted trying one because who does that? But now that I reconsider it…well, some seedy honey bread stuffed with crunchy peanut butter, banana slices, tangy creamy mayonnaise…it may have to become a thing. My mom’s a smart lady, after all. Who am I to doubt her sandwich style?
In any case, this healthy mayonnaise recipe is a staple in my house, if not for use with PB banana sandwiches, than for many other things. It’s quick to whip up and you can use a variety of emulsifying tools: a blender, an immersion (stick) blender, or even just a whisk and your own arm power. As for oil, use whatever your heart desires. I usually employ avocado oil for its neutral taste, but if olive oil’s your jam, go for it! Olive oil mayonnaise is especially nice for salad dressings because you get the creamy consistency and the bitter, complex olive flavor all in the same dressing. You can also use whatever kind of vinegar you’d like–I usually go for apple cider or white wine. And I like to add shmear of dijon mustard to boost and brighten the flavor.
So here it is: the healthy mayonnaise tutorial I promised you in this post. I’ll be showing you the immersion blender method, but if you’re using your blender, add all the ingredients to your blender instead of a jar. If you’re using the hand and whisk method, choose a bowl that’s easy to whisk in.
Crack an egg into a jar.
Add 1 cup of the oil of your choice. Choose a neutral-flavored oil for the most versatile mayonnaise.
Add 1 Tbsp of dijon mustard.
Add 1 tsp apple cider vinegar or white wine vinegar.
Add a few dashes of sea salt.
There ya go! You now have a jar of your very own homemade healthy mayonnaise. Use it in any recipe that calls for mayonnaise, including this simple salad dressing. This is my go to dressing for when I’m craving a quick and easy salad for lunch. It’s delicious with just salt and pepper, but what makes it even better is that you can add whatever seasonings will match your salad ingredients. If you have an herb garden or fresh herbs on hand, I love to add a little finely chopped basil and oregano.
- 1/2 cup mayonnaise (see tutorial above)
- 1/4 cup apple cider or white wine vinegar
- 1/4 cup dijon mustard
- 1/2 tsp sea salt
- 1 tsp black pepper
- other seasonings to taste ideas: fresh chopped herbs such as basil, thyme, or oregano, dried Italian herbs, garlic or onion powder
- Add all ingredients to a jar and mix. Use it to dress your next salad!