Many people new to eating whole foods are intimidated by making mayonnaise. I know I was. It's tricky business! So I thought I would share my attempt. This isn't the first time I've made mayo. I've tried a handful of times but I've only been successful once before.
First my very simple ingredients:
1 egg
1 Tbs apple cider vinegar
sea salt
3/4 cup extra light olive oil
I used extra light olive oil because I don't care for the taste of extra virgin. I know, I know, light olive oil is very processed but I don't want to spend the money on fancy oils until I know I've got the mayo making down. You can use any liquid fat you like. I've heard of using bacon grease. YUM! I've got to try that.
The first step is to put everything in a food processor except the oil.
Next I put the lid on and hit blend for about 5 seconds. If your food processor has more than one speed you need to do this on low. Mine is a cheapo so I only have one speed "on".
Next very slowly drizzle in the oil while continuing to blend. Once all the oil is added continue blending for another 5 seconds and voila! Perfect mayonnaise! Well sort of. This is what I got the first try:
As you can see it was very thin and runny but I had more time so I decided to give it another go.
This time I blended for about 10 seconds before I added the oil. I also made certain that it was blending while I added the oil. The first time I think I took my finger off the button and replaced it to start the processor a couple of seconds after I started pouring the oil. This is what I got the second try:
Success! A nice thick mayonnaise. Here is a picture of my first and second try next to each other so you can see the difference:
I used the good one to make the yummy Cranberry Tuna Salad recipe in Primal Blueprint Quick and Easy Meals
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I really like the idea of adding some vinegar to it. The recipe I use only calls for oil and salt...and it tastes just a bit off. I'm going to try a bit of vinegar next time! Thanks!
ReplyDeleteHey, here are some advice on how to do homemade mayo:
ReplyDelete- only use the egg yolk (no white)
- don't use olive oil (it usually tastes like sh**); the tasteless the oil, the better the final product will actually taste.
- add a little pepper too
- most importantly: whisk IT WITH A WHISK AND YOUR BARE HANDS ONLY (nooo blender), it will only take about 20sec!
Hope this helps =)
PS: I'm French so.. I apologize if my english sounds/looks a little weird.
And mustard! Don't forget to add a spoon or two of mustard!
ReplyDeleteI have been reading your blog all morning. When I got to this page I had to share this link with you. I myself have never tried making mayo, it's too scary for me. Plus we don't use it often right now so I worry about it going to waste. But anyway!
ReplyDeletehttp://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/
Mayo is really easy with a stick blender. I have found that everything (except the egg) has to be at room temperature. Especially if the oil is cold (I was keeping my expeller pressed oils in the refrigerator), that the Mayo doesn't emulsify properly and it just comes out a runny mess.
ReplyDeleteSteve is right about the stick blender...so easy. I have tried lot's of recipes. Here is what works for me.
DeleteRoom temp 1 egg plus 1 yolk
a little lemon juice and a little apple cider vinegar
1 c grapeseed oil or a mix of very light olive oil
a little dry mustard
sea salt.
I use the recipe from Well Fed (light olive oil, lemon juice, whole egg and a little mustard and salt.) I use one of those immersible blenders. It works so well for this. You don't have to slowly dribble in the oil, just pour in a steady stream. It turns out thick like store mayo. I make this at least once a week. You just have to be sure to bring the egg to room temperature for at least an hour or so before you start.
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We make Coconut Mayo, the recipe can be found at: www.freecoconutrecipes.com. We've tried the recipe using dry mustard (makes it spicier) and the premade mustard. My kids like the prepared mustard. And definitely use the "light" olive oil, the extra virgin is too strong of a taste. We like to use the Mayo in tuna with homemade Zucchini Relish. Yum!!
ReplyDeleteP.S. This recipe is so simple, my 11 yr old likes to make it.
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