#48 Mayonnaise

I really like this homemade mayo.  It works great for anything you need mayo for and it is full of healthy nutrient rich foods unlike the store mayo that is filled with chemicals and man-made empty calories.

Make sure you follow the directions on this one or it won’t work.  I found some great directions I line so I give credit to Sarah Shilhavy on the tropical traditions website.  On my library page there is a link to these directions with a video.

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream you can increase the blender speed to about medium. You be the judge.

When you’ve got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. I used dry mustard.  You can use prepared yellow mustard too.  Actually I’ve heard that you might have more luck with the prepared yellow mustard.

This is a big recipe.  If you want less just cut it in half.

Mayonnaise 1 My new Like

  • 2 whole eggs
  • 2 egg yolks
  • 1 squirt of prepared mustard
  • 1 Tbs fresh lemon juice
  • 1/2 teaspoon salt
  • 1 Tbs fresh liquid Whey from yogurt or kefir (this is optional but will make the mayo last for a very long time in the refrigerator.)
  • 1 cup Refined (or no flavor)  Coconut Oil (melted if solid)
  • 1 cup Olive Oil, unrefined sesame oil, unrefined Sunflower oil,  1/3 c each, I like Maison orphee brand

Mayonnaise 2

  • 2 whole eggs
  • 2 egg yolks
  • 2 tsp dry mustard
  • 5 Tbs fresh lemon juice or 1 lemon (may use less if too lemony for you try 1 Tbs)
  • 1/2 teaspoon salt
  • 2 Tbs fresh liquid Whey from yogurt or kefir (this is optional but will make the mayo last for a very long time in the refrigerator.)
  • 1 cup Coconut Oil (melted if solid)
  • 1 cup Olive Oil

Be selective with coconut or olive oil.  They both can have a strong taste that you may or may not want according to what you are using it for.  You can use any oil or oil combination, such as avocado, almond etc…

Place the eggs, mustard, lemon juice, whey, salt into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.

What do you do if it goes wrong and doesn’t emulsify and the oil stays separate and runny not whipped and fluffy?

Here’s a great answer from KellytheKitchenKop.com

  • Set aside the mayo that won’t set up.
  • Put your Mayo in another jar or bowl and set aside.  Then in your mixer, food processor, blender or whatever you made your mayo in put in two more egg yolks, and set that container in warm water for a few minutes to warm.
  • Once warm, blend well.
  • Add another squirt of lemon juice or apple cider vinegar (I don’t measure, but about a tablespoon) and another squirt of mustard.
  • Add another 1/2 t. or so of palm or coconut sugar and sea salt.
  • Slowly drip in the first batch of mayo and keep blending.
  • When you get about half-way, you’ll see and feel that it’s getting thicker, and then you can pour the rest in a little quicker, but until you feel that pull like it’s working, keep dripping slowly.

What you’re doing is basically making a new, but smaller, batch of mayo, and then instead of adding more oil, you’ll use the failed batch to pour in.

That works for me, but I’ve learned that once in a great while, mayo is just weird and unpredictable.

Here is Kelly’s Mayo Recipes with more good tips for making it –

Kelly’s Easy Homemade Mayonnaise Recipe (Tastes Pretty Close to Hellmann’s!)mayo pic

  • Here’s a tip I learned from the movie, Julie & Julia:  for good results, always warm the bowl you’re making mayo in first, before adding the eggs, so in this case, I will set the blender container into a bowl of hot water for a few minutes before beginning.
  • Mix 3 egg yolks (preferably pastured eggs) in a blender for about a minute.  I like using my Bosch to make it hands-free.  (Readers have shared in the comments that they’ve had great success using their stick blenders in a small jar and they say it goes much faster! I love using this method, too.)
  • Add 1/2 to 1 T. lemon juice or raw apple cider vinegar (I prefer the lemon juice, but it definitely has a lemon twang to it, which I actually love the taste of.  The vinegar has a twang, too, but not quite as noticeable, in my opinion.  Use 1 T. for more flavor, or 1/2 T. if you want it very mild.)
  • Blend another 30 seconds.
  • Add 2 t. palm or coconut sugar (this is optional)
  •  1/2 t. sea salt
  • Blend just enough to mix.
  • Add a small squirt of mustard – this is a new thing I’ve been trying and it’s giving me more consistent successes!
  • Add 1c. expeller pressed sesame oil (refined) (click that link for where to buy it) – pour in as slow as you can, use the hole in the top of the blender if you have it.  (When I tried the no-flavor coconut oil, it separated after a night in the frig and some olive oils are just too strong tasting!)  By the way, sesame oil is higher in omega 6’s, so NT says that some is OK, but not too much – you wouldn’t want this to be the only oil in your house.  We actually use sesame oil for this recipe only.
  • When you’ve mixed all the oil in, add 1 T. whey – make sure your whey is good – smell it and make sure it’s not “off” or it will ruin your whole batch.  (Sometimes if my cheese hangs to drain for a long time my whey isn’t as tasty.)  UPDATE:  As I noted in the comments below (see #64), after a couple weeks in the frig the leftover mayo had a TOO fermented taste, so next I’m trying 1/2 T. whey instead.  (If I’m using the mayo right away, I omit this step.)
  • Leave out on the counter for 7 hours (it will keep longer this way), and then store in the refrigerator.

This makes about 1 c.



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