If you’ve never tried homemade mayonnaise, then you’re in for a treat. Homemade mayo is ultra creamy and so much more flavoursome and nutritious than anything you can buy at the supermarket.

Scroll down for for "Cheat Code".

For this recipe you need to use a neutral flavoured oil, one that is very light in flavour so it doesn’t taste overpowering. Quite a bit of oil is required to make mayonnaise so it’s important to like the flavour of the oil you use. For a clean tasting mayonnaise, use something like a quality inca inchi oil, avocado oil or a very (very) light and fruity tasting olive oil.

Enjoy this homemade mayo on homemade sandwiches, in coleslaw, potato salad, use it to make creamy salad dressings or homemade aioli, seafood sauce and more. 

Makes 1 cup

 Ingredients

• 2 large eggs
• 1-2 tsp Hilbilby Fermented Mustard (optional)
• 250ml - 275ml extra virgin olive oil
• 2 tBsp Original FiRE TONiC™
• ¼ tsp Salt (or to taste)

 Instructions

1. Begin by whisking the eggs in a bowl.
2. Add the fermented mustard, fire tonic and whisk together.
3. Slowly add half the oil, whisking continuously until the mixture begins to thicken.
4. Slowly add in the rest of the oil, whisking continuously.
5. Add salt to taste and whisk through.
6. Once the flavours are balanced to your taste buds, pour into a clean glass jar and store in the fridge to allow it to thicken up and ‘set’. 

Food Processor Instructions

1. Prepare your food processor. I use the small bowl attachment that came with our food processor to make mayonnaise.
2. Add the eggs, fermented mustard, fire tonic, and salt to the bowl of your food processor and process for about 20 seconds.
3. Slowly add the oil in (really slowly), over approximately 5 minutes. Adding the oil slowly is really important otherwise it’s more prone to be a disaster.
4. Taste the mayonnaise and adjust with additional salt if desired and re-blend.
5. Transfer to a clean glass jar and store in the fridge. 

Cheat Code - Simple TEK [edit]

1. Chuck everything into nutribullet or thermomix or similar
2. Blitz for a minute or two [until thick and creamy]
3. Be careful licking the blades

A good rule of thumb is that mayo will keep in an airtight glass jar in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs, if you love garlic you can also add a clove of crushed fresh garlic at any stage.

Avo HACK - If for whatever reason you mayo is a bit of a fail, you can always blend a whole avocado into it, this will bring it back to life so that you can enjoy a yummy, fire tonicy, avocado mayo. 

Note: if your mayo won’t ‘set’ or thicken up in the fridge, don’t throw it out, you can re-use/ fix it by following these handy steps; https://kellythekitchenkop.com/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-mayo/

Recipe and photography by Jordan Pie (Nutitionist)