Mayo. It’s gonna get you sooner or later.
You’re going to have a real food recipe that require mayonnaise and then desperately seek out any and all mayonnaise at the store without canola, safflower, or soybean oil.
Then, you will pull your hair out because such a thing does not exist.
I’m sorry, I really am. From the bottom of my heart.
The good news is, you can make your own. Don’t let anyone tell you it’s too hard. You can do it! I’ve never had my mayonnaise not work out. So I’m convinced that all those people that who homemade mayo is hard to make are just lying.
Before you get started here are a few tips to remember along the way:
-Pour the oil SLOWLY. Like drip by drip or a tiny tiny stream. You will feel like you have ants in your pants because it might take a little while to pour all the oil in but it will be so worth it.
-Use a food processor, immersion blender, or handheld blender. If you’re really good you could probably be super bada$$ and use a whisk but I don’t recommend it the first time.
-Make sure your oil is tepid. Not hot and not cold.
Okay are you ready to embark on your mayo adventure? HERE WE GO!!!
For approximately a pint of mayo, you will need:
2 egg yolks- preferably pastured, soy-free, non-gmo fed.
1 whole egg, again pastured, soy-free, and non-gmo fed.
1 T ground mustard. (a lot of recipes use actual mustard but I like to use the seasoning)
4 T freshly squeezed lemon juice
sea salt to taste
pepper to taste
3 T Whey (optional)- if you don’t know how to make whey, see my post here on How to Make Whey and Cream Cheese the Old Fashioned Way.
You will notice that this recipe uses more oil than most recipes.
That’s because Julia Child says that one egg yolk should be able to hold a cup of oil.
So, that’s why we’re usin’ 3 cups, folks! This ain’t no sissy mayo recipe!
1. Blend eggs, lemon juice, mustard, salt, and pepper.
2. Add in oil while your food processor (or appliance of choice) is running. SLOWLY. SLOOOWWWWWLYYYYYY.
3. Blend until stiffened. This should happen hopefully by the time you are on your last cup of oil.
4. Taste. Add more salt and pepper if desired.
5. Optional- add whey and leave out over night. Put your mayo in the fridge the next day. The whey will extend it’s refrigerator life and add a bit of lacto-fermentation.
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