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Mayonnaise

A few weeks ago I tried making mayonnaise.  It did not turn out well.  I couldn’t eat it.  I had to toss it.  I did a little searching and found a link for a different recipe on The Nourishing Gourmet.  It had good reviews, so I tried it today.  Turned out much better!  I’ll probably still  play around with the recipe a bit (seasoning) to get it exactly to my liking.  But it is good as-is.  I didn’t add any whey this time since that has a pretty strong flavor, and I wanted to really taste this mayo.  So it won’t last as long, but that’s ok.  We’ll see what Justin thinks of it.  Now I have to come up with some recipes that use mayo in the next couple weeks 🙂  This is so easy to make.  Only takes a few minutes.  And it works really well with the stick blender.  It thickens up so quickly.

*Edited 7-6-10: We used this to make cashew, avocado chicken salad on Sunday.  Tatsed great!!

Mayonnaise

2-4 egg yolks (I used 2)
½ tsp. mustard
1-2 Tbsp. lemon juice
1 tsp. balsamic vinegar
2 tsp. white wine vinegar (I used regular white vinegar)
1 tsp. celtic sea salt
¾ c. oil- hemp or grapeseed (I used grapeseed)

1. Combine everything EXCEPT the oil. I use a container just large enough for the stick blender to go into (I used a wide mouth mason jar).
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until it’s homogenized.  I lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up.

That’s it! This mayonnaise lasts about 2 weeks in the refrigerator.

Variations:
Add:
Onion or onion powder
Garlic or garlic powder
Soysauce
1 tsp maple syrup- smoothes the flavors
Extra balsamic vinegar
Pesto
Cayenne
Basil

Make salad dressings:
Crème fraiche (or sour cream) and dill
Mayonnaise with pesto
Mayonnaise with ketchup, onion, garlic, pickles, soy sauce- (thousand island)
Mayonnaise and/or crème fraiche with any combination of herbs and flavorings
Mayonnaise with crème fraiche and basil

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