Homemade Mayonnaise

homemade-mayonnaise

Homemade mayonnaise is something I have been interested in making for some time. I am slightly lazy in the kitchen though and as you've already discovered, there is a great deal to learn and understand when we're discussing nutrition. I finally opened my Nourishing Traditions Cookbook last weekend and took the plunge into my quest of how to make mayonnaise! I must admit, I was pleasantly surprised and can now profess that I am off of all vegetable oils with this discovery!


Homemade Mayonnaise

Ingredients:

For this recipe, use only farm fresh organic eggs, preferably from pastured chickens

  • 1 Whole Organic Egg-room temp.
  • 1 Whole Organic Egg Yolk-room temp.
  • 1 Tsp Dijon Style Mustard
  • 1 1/2 Tbs. Lemon Juice
  • 1 Tbs. Whey
  • (optional but it does extend the life of the mayo)
  • 1 Cup Extra Virgin *Olive Oil
  • 1 Tsp. Sea Salt
(additional pinch if whey is not used)

Directions:

In a food processor or blender, (I use my vitamix) place egg, egg yolk, mustard, salt and lemon juice and optional *whey. Process until well blended on low for about 30 seconds. Using an attachment that allows you ta add liquids, very slowly add drop by drop the oil of your choice with the motor running. A very slow and steady pour is advisable as the mayonnaise thickens. If you have added the whey, allow to sit at room temperature for 7 hours then refrigerate. It will last for several months with whey and about 2 weeks without.

*Some do not care for the stronger taste of the olive oil so I recommend Macadamia Oil. Don't forget about our rancid oils lesson under our Foods to Avoid section!

*Making whey is easy! Line a colander with paper towels or cheese cloth, pour a full fat plain yogurt into the colander, place over a bowl, cover and refrigerate over night. You will end up with two fabulous products. Whey for all of your homemade mayo, dressings and fermented foods as well, a beautiful thick and creamy greek style yogurt.

This homemade mayonnaise will add valuable enzymes to your meal. Lipase for example, is an enzyme that assists in the digestion of fat. The addition of the whey will help your mayonnaise last longer and add beneficial nutrient content.


Garlic Basil Mayonnaise

Ingredients:

  • 1 Cup Mayonnaise
  • 1/2 Cup Fresh Basil
  • 1 Clove Fresh Garlic

Directions:

In food processor, add all ingredients and process until green and smooth.

This is a wonderful spread for chicken dishes or just a dip for your veggies. Cucumbers for example are wonderful with this mayo!

Add additional olive oil for a creamy basil dressing.

Other variations are quite simple depending on your taste.


Avocado Mayonnaise

Ingredients:

  • 1 Cup Mayonnaise
  • 1/2 Ripe Avocado
  • 2 Tbs. Olive Oil
  • 1 Tbs. Lemon Juice
  • 1 Clove Fresh Garlic

Directions:

In food processor, add avocado, olive oil lemon juice and garlic. Blend until smooth and add mayo and finish.

Serve immediately. This mayonnaise is a nice compliment to chicken salad.


Cilantro Lime Mayonnaise

Ingredients:

  • 1 Cup Mayonnaise
  • 1/2 Cup Fresh Cilantro
  • Juice of 1/2 lime

Directions:

In food processor, add cilantro and lime and blend. Add mayonnaise and finish.

This is a perfect compliment to a fajita or carne asada salad.


Garlic Dill Mayonnaise

Ingredients:

  • 1 Cup Mayonnaise
  • 1/4 Cup Fresh Dill or 2 Tbs. Dry
  • 1 Clove Fresh Garlic

Directions:

Add all ingredients to food processor and blend until smooth.

This particular mayonnaise blend is fabulous with crab and avocado salad!


Roasted Garlic Mayonnaise

Ingredients:

  • 1 Cup Mayonnaise
  • 8 Cloves Roasted Garlic

Directions:

Add all ingredients to food processor and blend until smooth.

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