DIY Wednesday: Homemade Mayo + An Egg Free Version

NotDIY Wednesday: Homemade Mayo | Life Healthfully Lived many people know how mayonnaise is made.  You just go to the store and buy a jar of it and go on with your day.  I have never really been a big fan of mayo.  It just had an odd taste to me and I preferred slathering my sandwiches in spicy mustard.  Then one day, I needed mayonnaise for a potato salad I was making.  I didn’t want to go and buy a whole jar just for one recipe so I started looking around to see what if there was anything I could substitute.  That’s when I stumbled on a recipe for homemade mayo.

I was surprised that I could make my own mayonnaise.  This was a few years ago, so I was still learning about how things were made and didn’t know that mayo was just an emulsion of eggs, oil, and seasonings.  I bet that you have all the ingredients right now to make your own mayo.  So I quickly whipped up a batch and to my surprise, I really liked the taste. DIY Wednesday: Homemade Mayo | Life Healthfully Lived

So today’s DIY is all about mayonnaise.  It’s quick and cheap to make your own and you don’t have to worry about additives and preservatives that store brands use to make their product shelf stable.    You can also play with your own seasonings and flavor your mayo with fresh herbs.

Don’t eat eggs?  There is a version here for you too!  Remember that aquafaba I was raving about a few months ago?  Turns out you can make mayonnaise with it too!  I tried it a few days ago and it turned out really well.  Now eggless people can enjoy mayo on their sandwiches and in their recipes too!

Homemade MayoDIY Wednesday: Homemade Mayo | Life Healthfully Lived

  • 1 large egg
  • 2/3  cup neutral tasting oil (I like avocado or safflower oil)
  • 1 tsp lemon juice
  • 1 tsp spicy mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp herbs like dill, basil, oregano, or cilantro (optional)
  • salt and pepper to taste
  1. Place all the ingredients except the herbs into a tall glass.  Use an immersion blender to whip everything together.  Once the mixture starts to get thick, slowly pull up the immersion blender to make sure everything is incorporated.
  2. You could also do this in a blender.  Place everything in the blender except the oil and the herbs.  Start blending everything and slowly add in the oil until the mixture is nice and thick.
  3. Stir in the herbs and store in an airtight container in the fridge for up to 3 days.

Eggless Mayo

This is the recipe that I used to make the eggless may and it worked great.  I used less oil than the recipe calls for.  The biggest key is to SLOWLY add the oil so you don’t end up with an oily, soupy mess.  DIY Wednesday: Homemade Mayo | Life Healthfully Lived

That’s it.  Just a few pantry items and you have delicious homemade mayo.  Make sure that you choose a neutral oil so that you don’t have an odd tasting mayo.  You can use this on sandwiches, in salads, as a marinade, and pretty much anywhere that you would use storebought mayo.  Plus, it’s really cool to see the whole thing magically turn into mayo, kids would definitely love helping with this one.

DIY Wednesday: Ginger Paste

ThisDIY Wednesday: Ginger Paste | Life Healthfully Lived DIY post might be as simple as my homemade tortilla chips.  I’m the type of cook who likes to use things like actual cloves of garlic when I’m making stuff.  I know you can buy a jar of diced garlic at the store and it saves a lot of time and effort because you can just throw in the amount you need and move on.

I have nothing against jars of garlic, I just like peeling and chopping garlic myself.  The one thing I do not like peeling and chopping myself?

Ginger.

Peeling it is a hassle.  If you chop it the wrong way you get these weird hair looking things in it.  It’s just a chore for me.  I really love using fresh ginger though and I’m always tempted to buy those tubes of ginger paste at the store just to avoid the trouble.  The one thing that stops me though is the price.  Those tubes are like $3.00 and sometimes they have things other than just ginger in them.  So I skip the tube and begrudgingly prepare my ginger myself.

Not anymore!  Today I am going to show you how easy it is to make your own ginger paste and start adding it to everything you make.  The best part?  You only need two things and a blender.  Awesome right?!

Ginger Paste

DIY Wednesday: Ginger Paste | Life Healthfully Lived

  • 1 large knob of fresh ginger, about 2 cups roughly chopped
  • 1/3 cup water
  1. Peel the ginger.  I use a vegetable peeler to do this because it’s easier than a knife.  Try to get as much of the peel off as you can.  If you can’t reach some places peel it a little after you chop it.
  2. Chop the ginger into bite-size chunks and add to your blender.  Pour in the water.  Blend the ginger and water until it is in paste form and no big chunks remain.
  3. Store the paste in an airtight container in the fridge for up to two weeks.

That’s it!  It is so simple and now I don’t have to go through the peeling and chopping every time I want to use fresh ginger.  Just once and then I have a whole jar to use!  You can also make a huge batch and freeze some of it so it is always on hand.  Add this paste to marinades, sauces, stir fry, dips, or even add it to hot water for some ginger tea.  So many uses!DIY Wednesday: Ginger Paste | Life Healthfully Lived

Make sure that you are never without fresh ginger and have a jar of ginger paste always on hand.