All commercially made mayo is made with soy oil, so if you’re eliminating soy from your diet you will want to make your own mayo. And once you taste your own homemade mayo you might never go back to buying mayo again! I slightly altered this recipe from Allrecipes and came up with what is the best mayo I have ever tasted! Making mayo can be a little bit finicky and requires lots of patience. You need to add the oil VERY slowly to get it to emulsify. If it doesn’t work the first time and ends up making an oily mess, use the oily mess as the oil in another batch. I’ve tried making it in the food processor, but found that because of the small initial volume that a regular blender worked better.
yields about 2 cups
2 whole eggs + 1 egg yolk (the fresher the better, room temperature)
1 TBS fresh lemon juice
1 TBS champagne vinegar
1 tsp Dijon mustard
3/4 tsp salt
1/8 tsp white sugar
1 1/4 cup canola oil
1/4 cup garlic infused olive oil
Pour egg yolks, lemon juice, vinegar, Dijon mustard, salt, and sugar into the blender.
With the blender running continuously, start adding the oil VERY slowly, to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.
As the mayo starts to thicken you can pour the oil in a thin stream. Do not stop the machine at this point, but pause every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.
Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice, vinegar or warm water to thin.
Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.