Mayonnaise - the mother of all condiments…
Even if you fall into the category of people who find mayonnaise repulsive, I suggest that you give homemade mayonnaise a try! There is absolutely no substitute for the taste of a homemade mayo. You'll be shocked at how wonderful it tastes without any of the additives and preservatives of a store-bought mayo. Need more convincing? Store-bought mayonnaise typically contains canola oil and other GMO ingredients, as well as lower quality eggs. None of these items do any favors to our digestion or our health. While there are now many great mayos on the market with clean ingredients that are super convenient, a homemade mayo is easier on your wallet.
If you can’t tolerate dairy this mayo will work as a great base for sauces. Even if you can tolerate dairy, it’s a condiment with many applications… the most basic one being just good old mayo!
The key to may success is twofold.
1 - Your ingredients MUST be room temperature. If you don’t take time to do this first, don’t bother as it won’t work! Trust me, I’ve grown impatient and tried.
2 - A little (okay, a lot) of patience. You will need to become a practiced oil streamer!
TIP: I find that if you have a BPA free plastic measuring cup with a pour spout, it’s easiest to pour from this. The light weight makes it easier to control and hold for a long period than a heavy glass liquid measuring cup.
Yield: 1 ½ cups
Ingredients:
¼ c extra light olive oil or avocado oil
1 egg
1T lemon juice
1 t dijon mustard
¼ t salt
¾ c light olive Oil
Process:
Place first 5 ingredients in the blender.
Blend on medium high for about 45 seconds - 1 minute to ensure ingredients incorporate.
Next reduce blender speed to very low and continuously stream in oil as slowly as possible without interruptions! It should take you about 4 minutes total.
Turn off blender as soon as all oil has been streamed.
Refrigerate immediately and enjoy!
IMPORTANT: Again your ingredients must all be room temperature for this to work properly! This is key!
Notes: When emulsion has occurred you will hear less “crackling” sounds. Don’t stop… just continue to stream as slowly as possible until you have streamed all oil in. Patience is a virtue with this recipe! If you are using a Vitamix blender, 2 is the speed to stick with throughout. As for shelf-life, the expiration date on the egg you used will equate to the expiration date of your mayo.
About this Recipe:
paleo dairy free ketogenic coconut free nut free vegetarian grain free legume free gluten free
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