Homemade Mayonnaise

I’m sure by now, you are probably aware that I have a serious gravitation to all things self sufficient.  My favorite avenue of self sufficient cooking is Redeeming Comfort Food.

Indulging in a favorite comfort food that would typically be a “no-no” and feeling GOOD about it is just a fantastic feeling.

One of my favorite ingredients that tends to get a bad rap is mayonnaise.  That creamy, dreamy white stuff can be used in so many ways: spread on hamburgers and sandwiches, used to bind chicken or tuna salad, a base to homemade ranch dressing and even added to baked casserole dishes to provide a yummy, creamy consistency are just a few glimpses of the possibilities.

The first reason that mayo gets a bad rap is due to the low fat diet trend that began in the 1970’s.  We now know however, that in fact many types of fat are healthy and are a very necessary part of our diet.  More on that later, but for now just hear me, fat content alone is NOT the problem.

The second reason that mayo gets a bad rap is due to the highly questionable ingredients in this processed food.  Now this, my friends is a very valid concern.  Any time that you can make food yourself, you are doing your body a BIG favor.  You are taking control of what ingredients are used and also the quality of the ingredients that are used.

The desire to get away from processed foods, coupled with my slightly obsessive tendency to make all things from scratch are what led to this recipe.  I’ll admit, the first time I made this I did a slightly embarrassing happy dance in my kitchen that would make Carlton proud.

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So here it is.

First, add eggs, mustard, lemon juice and salt into your blender and secure the lid.

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Next, start blending on the lowest setting and gradually increase to medium high speed (on my Vitamix, I start on Variable 1 and increase to Variable 6.)

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It should look nice and frothy like this!

Then, while the machine is running, remove the lid plug and SLOWLY pour oil through the opening into the container; I start with a few drops at a time or a very light drizzle.  As the mixture begins to thicken, the oil can be added at a faster rate.  A nice steady stream is perfect.  The oil adding process should take longer than 2 minutes.

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Once the mixture is nice and thick and your oil is incorporated, you can stop the machine and stir in any oil sitting on top.

Scrape your mayo into a jar and refrigerate!  (Use within 2-4 weeks)

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Perfection.

It’s that simple folks!!

Note: My mayo turns out a butter yellow color rather than white due to farm fresh eggs.  Don’t upset yourself over stuff like that; just let your food be the colors they naturally are.  God is the Master artist, right?

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Here is the recipe:

Homemade Mayonnaise

  • Difficulty: easy
  • Print

  • 3 large eggs
  • 1 tsp Dijon mustard
  • 1/2-1 tsp salt
  • 2 Tbsp Lemon Juice
  • 1 1/2 cups Olive Oil
  1. Add eggs, mustard, lemon juice and salt into your blender and secure the lid.
  2. Start blending on the lowest setting and gradually increase to medium high speed (on my Vitamix, I start on Variable 1 and increase to Variable 6.)
  3. While the machine is running, remove the lid plug and SLOWLY pour oil through the opening into the container; I start with a few drops at a time or a very light drizzle.  As the mixture begins to thicken, the oil can be added at a faster rate.  The oil adding process should take longer than 2 minutes.
  4. Once the mixture is nice and thick and your oil is incorporated, you can stop the machine and stir in any oil sitting on top.

Note:  If your kitchen is TOO warm (like, if you are doing this next to your stove and have the oven on and a burner going) OR if you have a high powered blender and let it run too long, the mixture will not thicken.

And now go on with your bad self and enjoy some guilt free indulgence.  🙂

 

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