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
Âľ 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
I’m definitely trying this!
I am definitely making this… and soon!
Ok, there’s my comment… sorry about the duplicate!
Could avocado oil or extra virgin olive oil be used instead? Also, raw eggs? Store bought or farm free-range eggs used? Please do a write-up on eggs! I hear stories about eggs all the time: microwave for a few seconds to kill salmonella germs, etc.
Any oil will work it will just change the flavor. I find oilve oil to be very strong. Avocado oil is pretty neutral. I use our own home-raised free-range eggs raw. If the chickens are well taken care of there is no need to worry about salmonella.