For my last post in this series on eggs (Part one: Powerhouse of Nutrition, Part two: Herbed Baked eggs, Part three: Greek Lemon Soup, Part four: Spicy Scrambled Eggs), I have a great guest post by my friend Amy! When you are making homemade mayonnaise, eggs play a vital part. They are what bind and turn your oil into a creamy delicious spread. Yet another example of how diverse the use of eggs are.
The advantages of making your own mayonnaise are: 1- You control the quality 2-You can make a quality mayonnaise for cheaper 3-Connoisseurs say that homemade mayonnaise is so much better than anything you can buy
I, however, have not had the greatest success making it. So I was eager to learn from Amy when I heard that she made this every week. I am so glad that she graciously consented to do a guest post so now I can make a great tasting mayonnaise too. She went beyond just giving me her recipe but did a step by step demonstration for this post that is extremely helpful! Thank you so much Amy! (Isn’t it great how she does this with her adorable daughter?)
Making Homemade Mayonnaise
By Amy Best
I love this recipe, as it is super healthy, tastes yummy, is quick and easy to make, and is a fun thing to do with my daughter.
Equipment:
You will need a stick blender. I bought this blender in order to make my mayo, but have found it to be a great kitchen tool for many other things. I can puree my tomato soup right in the pot, and have found it to be very useful in pureeing things for my baby as well. It is super easy to clean, which is a big plus for me!
Ingredients:
2-4 egg yolks (I use farm fresh eggs from my local farmer)
½ tsp. mustard
1-2 Tbsp. lemon juice (of course fresh is optimal, but you’ll notice below I cheated with store bought stuff L )
1 tsp. balsamic vinegar
2 tsp. white wine vinegar
1 tsp. celtic sea salt
¾ c. oil- hemp or grapeseed (I use grapeseed)
1. Combine everything EXCEPT the oil. I use a container just large enough for the stick blender to go into.
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until it’s homogenized. My daughter holds the container in place while I pour oil with one hand and with the other 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.
The finished product!
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 learned much of this information from a class taught by Lauri Tauscher in Tigard, Oregon.
{ 12 comments… read them below or add one }
Thank you for sharing. This sounds silly – but I never knew you could make your own. I am going to try it.
I really hate the tastes of store bought mayo. What does this taste like?
Hmmmmm, maybe I’ll have to try this. I’m glad she included pictures because I had no clue what a “stick” blender was.
I actually just made some mayo yesterday and it turned our really well. I would advise not using olive oil unless you just really like the taste or raw olive oil. I don’t and it was awful. I did however make it with canola oil(I know it’s not the best but I figure it’s better than soybean oil that’s in store bought mayo) and it turned our really good.
According to Nourishing Traditions-it will keep a lot longer (months) if you add whey. Not that I’ve tried it, just read it.
Watercolor,
But I do know that, while you certainly wouldn’t eat it straight, most people like homemade much better.
I haven’t actually made this recipe yet, so I can’t say from experience.
Rebekah,
I have also used olive oil and found it a bit strong. However, you should note that if you use any type of blender it will make your mayo bitter with olive oil.
To prevent this, you have to hand stir it with a wooden spoon. I have done this before, and it probably did taste better, but was definitely still strong!
I understand from Amy that the oils suggested in this post don’t taste as strong as olive oil (which is why she uses them).
Candace,
I have also seen that in NT. But both Amy and I can’t try it because we can’t have whey in any of our cooking (dairy intolerance) . So if anyone tries it, drop a note here and let us know how it went!
Okay, I am officially hooked on the nourishing gourmet! I tried the mayo recipe yesterday; it ROCKS!!!!!!! I am not even a mayo fan, my hubby is and we both loved it! Thanks for the great stuff!
SuzeQ
SuzeQ,
Hmmmm…..maybe I should have more guest posts from Amy.
I can’t wait to try this! I don’t have a stick blender, will a conventional blender work?
Looks yummy. Love the pics
Wonderful!!!! I have made it a few times with olive oil and don’t mind the taste, but I was using the food processor and what a mess! I think that’s why I don’t make it very often. Why didn’t I think of using my handheld blender?? Plus it looks much creamier than mine. I can’t wait to try it and start making mayo every week too! Thanks!! BTW those variations look yummy! It’s been years since I’ve had Thousand Island!
I’m so glad I’ve found this. My family and I have been on a healthy eating mission for a while, and have really done well at dramatically increasing the amount of fruit and veggies we eat, and limiting our meat intake. The next thing on our list of healthy stuff to do is reduce the list of wierd chemicals that go into store-bought processed foods. I was just looking on the back of a jar of mayonaise and there’s a long list of things in there other than eggs, vinegar and oil. So I’m going to try homemade mayonaise to get rid of some of those chemicals. And its supposed to taste better, which is a great plus.