Fresh Made Mayonnaise

It’s no secret that I love mayonnaise.  When I first started on the Candida diet, I stopped eating mayonnaise since, at the time, I couldn’t find organic mayo that was free of added sugar and vinegar.   Now, so many of my recipes use this versatile, egg based condiment that I thought it was about time to put up a recipe for making your own.   From a cost perspective, making your own mayonnaise is cheaper and pretty easy as well.  My brother will usually make the mayonnaise type garlic sauce that we traditionally eat with seafood stew on Christmas Eve.  It takes him about 10 minutes and it’s the best, nothing compares to fresh made mayo!  There is a garlic mayo version at the end of the recipe along with some other ideas for making your mayonnaise more flavorful and healthy, too.  The key is to slowly, slowly add the oil and to make sure it’s completely incorporated before adding more.

For the oil: I recommend using a neutral oil like sunflower seed or grape seed oil for a traditional mayonnaise.  Use a mix of half neutral oil and half mild tasting olive oil, or all olive oil, for a more flavorful mayo.   And lastly, use only farm fresh eggs, but you already knew I was going to say that!

Farm fresh eggs are not pasteurized and come in all shapes, sizes and colors!

The following is a recipe from a blog in San Francisco called Bay Area Bites and you can find the original post here.

Ingredients for 1 and 1/4 cups of Mayonnaise
2 egg yolks
1/4 tsp sea salt, or to taste
1/2 tsp Dijon mustard or dry mustard
2 tablespoons fresh lemon juice
1/2 cup grape seed or other neutral-tasting oil
1/2 to 3/4 cup mild olive oil

Homemade mayonnaise is usually more yellow in color than the store bought stuff.

Preparation:
1. Using a blender or whisk, mix together egg yolks, salt, mustard, and lemon juice until just frothy.

2. In a very thin, steady stream, add oil while whisking or blending on low-speed. This is the most important step: you must add the oil in a very thin stream, a small amount at a time.  If you add too much at once the mayo will not thicken!  If your mayonnaise doesn’t thicken, that’s ok, it makes a great Caesar dressing in its thinner state, just add a few cloves of pressed garlic, have a salad and then go slower with the oil next time.

If using a blender, stop as the mixture thickens and scrape down the sides with a rubber spatula. Continue adding oil until the mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.

3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.

Garlic Mayonnaise: Add 1-2 crushed cloves of fresh garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Smokey paprika is also a nice addition to the garlic.

Cilantro Cucumber Mayonnaise: Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.

Herb Mayonnaise: When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.

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