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Years ago when our children were much younger, I decided not to use store-bought mayonnaise anymore. I’d read the labels, and didn’t like what I saw. There are better commercial mayonnaises than others, made with simple ingredients, but most are a combination of bad oils, cheap fillers, and preservatives mixed together to keep forever.
The worst are the “light” mayos. These substitute fats that may be hydrogenated or GMO-based with chemicals, sugars, and fillers. I went to the Hellman’s mayo website and saw some of the ingredients in their ‘light mayonnaise’, some of which were words I couldn’t pronounce, or things I wasn’t sure I wanted in my food.
It seemed hard work when I first began, but it really is quick and easy to make your own mayonnaise, plus it (like many other homemade recipes) is a frugal way to save both your money and your health.
This recipe is delicious, and it whips up in minutes. It is based on the Nourishing Traditions cookbook recipe, and it is loaded with valuable enzymes due to the raw nature of the food. It will last two weeks in the refrigerator.
This is the way mayo used to be made before commercialization of condiments.
Ingredients:
1 whole egg at room temperature
1 egg yolk at room temperature
1/2 teaspoon minced fresh garlic or dry garlic powder
(almost)1 tablespoon lemon juice
1 teaspoon prepared yellow or Dijon-type mustard
3/4 cup extra virgin olive oil or expeller-pressed sunflower oil
salt and pepper to taste
Directions:
1.) Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together.
2.) Add your oil. Blend on LOW speed while pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens. The trick is to pour it in slowly while blending ~ not all at once.
3.) Add to chicken, tuna, and potato salad, pasta salads, and anytime mayo is called for on sandwiches. It adds that fabulous mayo taste and moisture!
Note: If you add 2 tsp. whey, you can extend the life of the mayo in the refrigerator to 1 month and increase the nutrition and enzymatic activity even more. The whey acts as a natural preservative loaded with probiotics. Learn to make whey (and a yummy soft cheese) here.
Note: Jacqueline has been blogging her adventures in self-sustaining living for the last several years. She writes deeprootsathome.com, and is a frequent contributor to Country Life. –Editor
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