Mayonnaise

I’m not a big mayonnaise person, but Don is.  Don’t bother searching for a good ready made product, because there isn’t one.  Even organic mayonnaise has ingredients that are not good for us (the oil is the biggest offender), so I decided I’m just going to have to make it.  In the past, my results have been hit and miss, so I needed to come up with a consistently good recipe.  This one is really good quality, and thick.  It’s a pale salmon color because of the quality of the yolks and the spices I used.

Let’s talk about oils for a minute.  All types of regular vegetable oils are banned in our kitchen, as is canola and corn.  From a health standpoint, the quality of what you eat is vitally important.  For mayonnaise, I typically use a high quality olive or grapeseed oil.  Avocado oil would be good.  A little coconut oil mixed in would create a yummy taste, and thick consistency (it sets up in fridge).  I think using one of the nut oils, like almond or hazelnut, would be really delicious.  Update:  I used walnut oil for a batch.  Big mistake, it was so good, I was eating it with a spoon!

Mayonnaise

Mayonnaise

Ingredients

  • 1 egg + 1 egg yolk (large eggs)
  • 1 TBSP dijon mustard
  • 1 tsp dry mustard
  • 1/2 tsp sea salt
  • 1/2 tsp chipotle powder (optional)
  • 1 tsp smoked paprika (optional)
  • 1 TBSP fresh lemon juice
  • 1 1/4 cups grapeseed oil (good quality oil)
  • 1 TBSP liquid whey (optional)

Instructions

  1. ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE.
  2. Eggs should be yard (from pastured chickens). Whenever you use raw eggs, wash them well before cracking.
  3. There are a number of ways to get the ingredients to emulsify, including manually, using a whisk. I prefer using a fairly cylindrical container and a stick (immersion) blender.
  4. Place the egg and yolk in the container, add dijon and dry mustard, salt, and any other dry spices you like. Blend together well.
  5. Add lemon juice and blend again.
  6. With the stick running, I pour in the oil. Making sure the whole mixture emulsifies into mayonnaise.
  7. If you want a longer life for the mayo, blend in the whey. When you use whey, cover the top of the container with cheesecloth, and allow the mayo to sit in a dark corner (cover the sides of the glass) for 6 hours before refrigerating. The lactic acid will ferment it, extending the life of the mayo.
http://www.centexcooks.com/mayonnaise/

One Comment

  1. Carolyn Davidson says:

    OH LANIE, THAT LOOKS LIKE HOMEMADE MUSTARD TO ME. ALL THE INGREDIANTS ARE SUCH. I TRUST DON’S TASTE, IF HE SAYS ITS MAYO —–ITS MAYO.

Comments are closed.