In Which I Learn How to Make Mayonnaise
A lot of people make their own mayonnaise, but for some reason, the idea always intimidated me. I have no idea why; maybe it was just the entrenched habit of using store-bought mayo. But then Dan and I got into another diet analysis discussion, and talked about more ways to improve our diet (there’s always room for improvement).
I had already changed the oils we cooked with. Nourishing Traditions by Sally Fallon was a real eye opener on that front, and I eliminated all edible oils except extra virgin olive and coconut from our diet. The hold-out was mayo, which is typically made with soy oil. For awhile, I was able to buy coconut or avocado oil mayo from our discount grocery, until they closed shop. I switched to the commercial mayo with olive oil, but it still contains soy oil. But now, with mayo costing $6 to $8 a jar, it was time to do something else.
My first step was to ask for recipes at Permies.com. I got a lot of good ones, so I chose the simplest, plopped the ingredients into my power blender, and whirred it up. Except no matter how long or at what speed I blended it, my “mayo” remained liquid. Because of the EVOO it solidified in the fridge and tasted okay, but it didn’t have the creamy consistency I wanted.
After we finished that jar, I was tempted to just buy a jar of mayo again, but decided to hunt for a DIY video instead. This one, The Easiest Homemade Mayonnaise Recipe!, told me what I needed to know. She had the same results as me with her blender mayo, and recommended a stick blender instead. I vaguely remembered buying one for soap making, but it was still unopened in the box. Somewhere.
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| Also called a hand or immersion blender. |
I found it, assembled it, and dumped the ingredients into a wide mouth pint jar. Within seconds I had mayo! I couldn’t believe how fast and easy it was.
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| Sauerkraut slaw. Just add mayo to sauerkraut or kimchi. |
The recipe is the standard one found around the internet. For my records, here it is again.
- 1 cup oil of choice
- 1 egg
- juice of 1/2 lemon (or 1 tbsp lemon juice or vinegar)
- pinch salt (or to taste)
- 1 tbsp mustard (Dijon tastes best, but yellow will do
Source: https://www.5acresandadream.com/2024/06/in-which-i-learn-how-to-make-mayonnaise.html
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