Homemade Mayonnaise

April 28, 2009 § 2 Comments

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Today I’m making mayonnaise, something I never thought of and don’t know why as it’s so easy and kind of fun to watch. It’s best to use a food processor or blender. I know some would say NEVER use a machine, but really, it’s so much easier and you might actually DO it…also this recipe uses raw eggs, so make sure to buy organic eggs. I’ve heard there’s such a thing as pasteurized eggs, but I have no idea how they taste…. I raise my own chickens and feed them organic grain and scraps and am always looking for a way to use up all those eggs.

This makes about 1 cup

1 egg    1/2 tsp. mustard   2 Tbls fresh lemon juice   1 c  olive oil   salt and pepper

Put egg, mustard, lemon juice and 1/4 c olive oil into food processor. Process or blend a few seconds and then with machine running, SLOWLY, drop by drop, add the remaining  3/4 c olive oil.(this should take 4 to 5 minutes) You’ll see it emulsify and turn a golden yellow. Add your salt and pepper to taste. Put in a wide mouth jar and refrigerate, it’ll keep about a week.

As with anything, you can add to this: A few peeled garlic cloves added to the ingredients, or some snipped fresh chives or other herbs.

This makes a great topping – spread on a piece of salmon or other fish before cooking.

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§ 2 Responses to Homemade Mayonnaise

  • cliff says:

    I use just the yolks (2). It’s risky adding any oil to start, but give it a try. I’ve found that a “neutral” oil, like grapeseed, a good hit of cider vinegar, plus a little oo at the end provides that Hellman’s-y tang that we’re so used to. I use an immersion blender. It seems that once you get started, you can add the oil fairly quickly. Try blending in some roasted garlic or diced scallions, parsley, and anything else “green”. Except in a pinch, we don’t use commercial mayo— and neither will you once you’ve made your own.

    • Agi's Farmhouse Kitchen says:

      I like to add garlic to mine too, you could add a lot of different herbs and spices. Cumin would be a nice taste.
      I don’t use grapeseed oil as it very high in omega-6 fatty acids,and it’s good to avoid excess omega-6 fatty acids as much as possible. Also, non organic grapeseed oil is industrially processed with carcinogenic solvents such as hexane, some of these chemicals will stay in the oil.

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