Monday, June 20, 2011

Homemade Mayonnaise

I've been making homemade mayonnaise for quite a long time... for at least a year now on a regular basis.  As I was getting ready to post a recipe for a salad dressing (coming up next) I made this weekend, I went searching for my mayo post to link it to the new recipe... and I couldn't find it.  So here it is.  I got the original recipe from The Nourishing Gourmet.  I've tweaked it a bit for our tastes (as written below).  My SIL, Mary, also has a great version on her blog for something closer to Miracle Whip if you prefer that.  I'll have to try hers sometime, as Kevin likes Miracle Whip... but he also always liked Hellman's which was always my favorite.  So I usually just make plain mayo.  It really does taste very much like Hellman's. 

You'll notice that this mayo is quite yellow.  This is because I use farm-fresh, pastured eggs.  These are the most nutritious eggs... with very orange yolks.  The contrast between pastured and conventional yolks is amazing.  You'll also see that the yolks remain raw in this recipe.  Please don't make this recipe with eggs you don't trust.  If you are using farm-fresh, pastured eggs from a farmer you know uses sustainable practices... you are most likely safe.  That's who I'd trust, at least.  :)

Homemade Mayonnaise
4 egg yolks
1/2 teaspoon mustard
1 Tablespoon lemon juice
1-2 teaspoons apple cider vinegar or white wine vinegar (we do prefer ACV, though)
1 teaspoon celtic sea salt
3/4-1 cup oil - I usually use all olive oil, but sometimes will add in some grapeseed oil

Combine everything EXCEPT the oil. I use a quart sized wide-mouth mason jar.  You just want something that fits your immersion blender.  Mix with a stick blender until creamy.

While blending, add the oil in small increments and mix until it’s homogenized. Make sure you 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 Voogts said...

I think I've only ever tried it with 2 yolks...even though I started with the recipe you did that said 2-4. Wonder what a difference it makes. Maybe that's why I only need 1/2 cup oil for mine. Maybe I'll have to experiment sometime.

Sara said...

I have always used 4 b/c I like to make a good amount each time. It never actually lasts longer than a couple weeks when I make it b/c I usually have a purpose for it. But its nice to think that if I don't use it up quickly, it's good for a long time. Basically as long as your eggs are good, this is safe. And farm fresh eggs are good for several months.

Mary Voogt said...

My mayo never lasts more than 2 weeks, either. We use it up pretty quickly. So I never worry about it going bad. But I'd be totally fine with using for much longer than that, even without fermenting it. LOVE homemade. Wish someone had told me years ago how easy it is and how much healthier.

Alicia said...

I just pour my oil in the the jar on top of all the other ingredients...I also use 3 yolks....and just put my blender in and start blending...don't have to pour it in slowly...It works like a charm..

But you must make sure it mixes at least half way up the jar before you lift the blender...