Who doesn’t like Mayo? Whether on a salad or French fries, mayonnaise is a hit, every single time. I use to add mayonnaise to about every dish; in sandwiches and on scrambled eggs (I know what you are thinking, but trust me, it is super tasty), I even used it to eat plantain!
My mayo addiction was that bad until I found out that some of the ingredients used to make the store-bought version are not very healthy.
So I decided to make my own. I remember back home, we use to add lots of oil, sugar and eggs in a Tangui bottle and shake it and it tasted great…that’s until I decided to take the taste up a notch using my favorite ingredients. The taste? Simply Zeelicious!
First, I’ll show you how to make a basic mayonnaise. You need eggs, extra light tasting virgin olive oil, freshly squeezed lemon or apple cider vinegar (ACV) and a pinch of salt. Whip that all up in a blender and you’ve got your own home-made mayo.
Believe me, once you taste this, you’ll NEVER opt for store-bought mayo EVER!About the spicy recipe, you can use your favorite ingredients. For this recipe, I used garlic, black pepper, thyme, cilantro, basil and other favs.
Once you’ve whipped up the basic mayo, add in all your favorite ingredients to spice it up and enjoy it on a salad.
I will love to hear your feedback if you make this spicy mayo. Do you have a favorite mayo recipe you would like to share with us? Leave a comment in the comment area below.
- 1 cup extra light virgin olive oil
- 2 eggs
- 1 Tbsp. lemon juice, freshly squeezed
- 1 Tbsp. Dijon mustard
- 1 tsp. Apple Cider Vineger
- 1 tsp. thyme, fresh or dried
- 1/2 tsp. black pepper
- 1 garlic clove
- 2 basil leaves
- 1 cilantro twig
- a pinch of salt
- In a blender, add olive oil, eggs, lemon, ACV and Dijon mustard and blend well. Add salt to taste.
- If you want to spice up the basic mayo, add the rest of the ingredients as listed and blend well.
- You can use any vinegar if if you do not have ACV in your area.
- Use any vegetable oil to replace extra virgin olive oil.
- This dressing goes will with green leafy salads as well as Greek salads.