The Mayo Clinic

The Mayo Clinic

While theoretically a sauce, mayonnaise has become the mother of all condiments in the ┬áStates. A tomato sandwich just isn’t a sandwich without mayo, and a banana sammich – if you ain’t got the mayonnaise, just forget about it. It is the basis for thousands of sandwich spreads, it is the glue – the lubrication – and the binder for any well appointed thing between 2 slices of bread…. and I’m of the camp that “more is better.” Although, one of Jane’s first babysitters for us kids used to make ham sandwiches that squooched mayo out the sides when you tried to bite into it.

I think there’s a happy place somewheres just short of that mark.

Here’s the thing, I used to giggle when people said they made their own condiments. Making something that you can pick up off the shelf never really made all that much sense…. until 2 years ago. As you know, we’re currently living in prepared food hell, so anything that used to be a no-brainer now has dire consequences. Manufactured mayonnaise is typically made with soybean oil and/or sunflower oil and /or peanut oil – all of which are horrible things where sanity is concerned. So to keep things on a more even keel, I make my own. Which is: 1). easy, and 2). better – because I know what exactly is in it. And surprisingly, it takes virtually no time to pull together… like 5 minutes…. so there’s no real hardship on my part – at all.

You’ll notice I make a lot of it – 3 cups worth. In a normal world, 3 cups of mayo sounds like a ridiculous amount, but considering that from that 3 cups comes all the salad dressings we need, any sandwich spreads, any dips for veggies, casserole & mashed potato additives and the like – including any I happen to just spread on bread – 3 cups goes pretty quickly… for us.

And lastly, I’m in the Duke’s, Hellman’s, and Kraft (from the pre – 1980’s Kraft, not that clabber they’re passing off now) camp. Meaning – I like my mayonnaise on the tart / salty side. I’ve never been able to get my head around sweet mayo. Sweet mayonnaise always seems to me like it was mistakenly mixed with marshmallow fluff.

Plate Fodder Heavy Body Mayo

Heavy Body mayonnaise produces a thicker, creamier sauce perfect for adding to dressings or salads where you want the emulsification to hold up and not break down. The extra egg yolk adds additional lecithin to the sauce to hold the emulsion together tighter.

Makes about 3 Cups

2 Large Eggs + 1 Egg Yolk
2 Cups Canola Oil
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Sweet Paprika
1/2 Teaspoon Dry Mustard
2 Tablespoons Cider Vinegar
2 Tablespoons Lemon Juice
1 Teaspoon Salt
Tools of the Trade:
Measuring Spoons
Air Tight Storage Container

mayo 1

In the blender, mix together the spices, vinegar and lemon juice – pulse for about a minute to hydrate and mix well

mayo 2

Add the salt, eggs and yolk, and blend for another minute

mayo 3

add 1 cup of the oil and pulse till well blended

mayo 4

With the lid on – Turn the blender on puree (or relatively high blend speed) and gradually add the remainder of the oil through the little hole in the┬álid. It will look like you’ve made a mistake but will quickly thicken as all the oil is added.

mayo 5

Turn the blender off, scrape the sides, replace the lid and pulse another 4 or 5 times

mayo 6

Transfer the mayo to a clean container and refrigerate completely before use. (Your mayo will continue to thicken some as it chills)

mayo 8

Kept refrigerated, your mayo should keep between 1 week to 10 days.

Variations on a Theme

Add one of the Following to your spice mix for a little ZING to your sammiches

1 Tablespoon Crumbled Dulce (Seaweed)
when you are making Crab Salad or Lobster Rolls


Toast the dried dulce in the over for 20 minutes on 350 / or / crumble in a saute pan and dry saute until it becomes fragrant (about 5 minutes) It takes on a slight bacon-y flavor

3 Cloves Roasted Garlic
when you want to amp up those roast beef sammies

roasted garlic
The garlic photo is from Simply Recipes. please visit her site to learn how to roast garlic at

Either roast your own – or, most better markets carry them in the deli / cheese department

1 Tablespoon Dijon Mustard or Hot Sauce
To give your Deviled Eggs a little more Hellfire


We all can use a bit more Hell Fire

1 Teaspoon Wasabi Powder
For killer Fish Tacos


Waaa Sabbi !!

4 thoughts on “The Mayo Clinic

  1. I only ever make my own mayonnaise – there’s something about the transformation of a few simple ingredients into a glorious creamy emulsion that still blows my mind every time.

    I’ve never used whole eggs before, normally I only use the yolks, so I can’t wait to give this a try and I love all the variations you’ve suggested. I’m especially loving the idea of the seaweed and the roasted garlic.

    1. Hey Sue, even though eggs are probably the most economical thing in the kitchen… I’m what you call cheap. And since I don’t do a lot with egg whites, I end up just throwing them out (after I have like a quart of them in the freezer) .. so I use them in the mayo. As a bonus, it does keep the mayo from being so darned heavy.

      The dulce is interesting. I had a vegan friend once that convinced me to give it a try – telling me it would taste exactly like bacon. It’s not quite bacon, but it does have that salty smoky crunchy aspect to it and it works well in the spread. I’ve tried it with kelp and a few others, but they give the mayo an odd slickness that the dulce doesn’t have.

    1. I wouldn’t lie to you – it IS very easy. The only real trick is that you have to do the steps in order – and you have to use a blender, a food processor just doesn’t work right. Okay… that’s 2 tricks. But I promise you, you’ll make perfect mayo every time.

      Although if you’re one of those sweeter mayo people, you’ll be disappointed because this definitely isn’t sweet. Maybe someone out there has a sweet mayonnaise recipe and procedure that would be willing to share with us??

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