This recipe for homemade mayonnaise, made with egg, cumin, onion, salt, sunflower oil and lemon juice, is inspired by my friend Liliana. Back when I was in high school in Ecuador (a very long time ago), each afternoon after school was out, we would get together with friends to have some afternoon coffee or cafecito. We would usually take turns to having it at different homes. If we were “rich” that day we would actually go to a coffee shop, if not we would buy some bread and cheese or empanadas and go to someone’s house. If we were really poor that day then we would just have coffee. If we were celebrating something special or one of the girls had a recent break-up then we might have something stronger than coffee – but we still tell our parents that we were getting together for a cafecito. One of my good friends, Liliana, would make this really good homemade mayonnaise that was so good that you could just eat it plain with bread (no need for deli meats or cheese). Her secret ingredients to make it so good are a small piece of onion and ground cumin, which give it that something extra.
Recipe for homemade mayonnaise made with egg, cumin, onion, salt, sunflower oil and lemon juice
- 1 egg
- ½ tsp ground cumin
- A small chunk of white onion (1/8th of a regular sized white onion)
- ~1 ¼ cup oil - I usually use avocado, sunflower, or light olive oil
- 2 tbs lemon juice
- Salt to taste
- Combine the egg, cumin, salt, lemon juice, and onion chunk in a blender, blend until the onion is minced.
- Continue blending and add the oil slowly until the mayonnaise begins to thicken, towards the end it should blend very slowly o barely at all. Taste and add additional salt if needed.
For a different variation of mayonnaise, you can try my husband’s recipe for aioli, which is a garlicky style mayonnaise sauce that is very popular in the south of France and Spain.