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.
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!
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.
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.
Onion or onion powder
Garlic or garlic powder
1 tsp maple syrup- smoothes the flavors
Extra balsamic vinegar
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.
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