The Best and Simplest Homemade Mayonnaise- Dairy Free, Soy Free- PLUS Honey Mustard Dressing and Ranch Dressing

For a long time, I stayed away from Mayo. I couldn’t find one that didn’t have dairy or soy in it and I also wasn’t a huge fan of the oils used in them either. This, of course, meant a lot of salads without dressing beyond oil and vinegar. I had heard that making mayo was “super easy” but I was really hesitant. I just didn’t understand the process. Well, I am here to tell you that making mayo is super easy and will enlighten your taste buds into absolutely craving another salad. There are so many things you can do with mayo and it has become a staple in my refrigerator. Once you have your mayo mastered, try these 2 dressings- Honey Mustard and, everyone’s favorite, Ranch. 

I make this with an immersion blender. You can also use a food processor or a regular blender as long as you have the ability to slowly pour in the olive oil while it is bending. 

Ingredients:
One Egg
2 Tbsp lemon juice
½ tsp salt
½ tsp ground mustard
1 cup olive oil

In your container you will be mixing in, crack your egg, add lemon juice, salt and ground mustard. Let sit for 45 minutes to bring everything to room temperature. Have your olive oil in a separate measuring cup- preferably one easy to pour. 

Once your ingredients have been brought to room temperature, start your blender. Keep a constant speed. I keep my immersion blender slightly tilted in the cup so it doesn’t keep trying to pull to the bottom. Slowly pour in the olive oil in a very steady, slow stream. This is where the magic happens and the trick is to be patient. The olive oil must be added in a very slow stream. You will see the mixture start to turn white and resemble mayo, BUT you still have olive oil left. Don’t rush here, keep slowly adding the olive oil. 

Your Homemade Mayo should last to the expiration date on your egg carton. Although this will work with any egg, I try to use the best egg I can find. By this, I mean try to look for cage free, free range, and/or organic eggs. 

Why this works. Here’s a little science on why your egg, lemon juice and olive oil turns to mayo. Emulsification is what is happening when the acid in the lemon juice and the emulsification, or stabilizing, property of the ground mustard meets the egg yolk and mixes to become one unit. When the oil is added, ever so slowly, the lecithin in the yolk coats the oil, aiding in the this combining process. Some do this process by hand with a whisk (and some muscle). This is to avoid the heat from the food processor or blender that can make your mayo flop.

Once all your olive oil is added, you have your mayo! Now the fun begins. Read on for 2 dressing recipes!

Homemade Mayo and Honey Mustard Dressing
Ranch Dressing

Honey Mustard Dressing

Ingredients:
¼ cup Homemade Mayo
1 Tbsp Yellow Mustard
1 Tbsp Honey
½ tsp Apple Cider Vinegar

Combine all ingredients in a jar or bowl. Mix vigorously with a fork or your immersion blender.

Enjoy with your veggies, meats, potatoes and more!

Ranch Dressing

Ingredients:
¼ cup Homemade Mayo
6 Tbsp Coconut Milk
1 tsp Pickle Juice (can substitute Apple Cider Vinegar)
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder
¼ tsp Onion Powder
½ tsp Dill Weed
½ tsp Basil
1 Tbsp Dried Parsley

Combine all ingredients in a jar or bowl. Mix vigorously with a fork or your immersion blender. 

Enjoy with your favorite veggies, meats, potatoes and more!

One thought on “The Best and Simplest Homemade Mayonnaise- Dairy Free, Soy Free- PLUS Honey Mustard Dressing and Ranch Dressing

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