How to Make Your Own Homemade Mayonnaise Recipe








Nourishing Traditions

Nourishing Traditions by Sally Fallon

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©2011 Shanna Lea (formerly Shanna Ohmes)

Making your own homemade mayonnaise is easy, fun and healthier than the store-bought commercial versions.  Commercial mayo is made with unhealthy canola or soybean oil, which causes numerous health problems.  And it’s loaded with dangerous chemicals, preservatives and MSG disguised as “natural flavorings or spices”.  Learn to make your own with olive oil and fresh eggs from pastured chickens for a healthy condiment.   Make some now to use all summer on grilled burgers, sandwiches, and potato, chicken and tuna salads.

This recipe is from Sally Fallon’s “Nourishing Traditions” cookbook and is made with whey.  Whey is a valuable ingredient for all lacto-fermented foods—it increases the nutrients and adds enzymes.  Adding whey to mayo allows it to keep for several months and it also becomes firmer over time.  If you don’t add whey, use the mayo up within 2 weeks.

Healthy Homemade Mayonnaise Recipe

1 pastured whole egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon Dijon-type mustard

1 ½ tablespoons lemon juice

1 tablespoon whey

¾ – 1 cup extra virgin olive oil

Generous pinch sea salt

In a food processor or blender, put in the egg, egg yolk, mustard, lemon juice, whey and sea salt.  Blend for 30 seconds.

Next, you’ll want to use the attachment that allows you to add liquids by the drops.   With the motor running, add the olive oil a little at a time to ensure it blends thoroughly.

Taste to see if you want more sea salt and lemon juice.

If you added the whey, set the mayonnaise on the counter, covered, for 7 hours, and then refrigerate.  It needs this time to activate the lacto-fermentation.  It should keep for several months in the refrigerator.  Without whey, use the mayonnaise up within 2 weeks.

How to Make Whey

1 quart best quality whole natural yoghurt

Use yogurt that has no sweeteners or fillers.

Line a strainer with cheese cloth or fine linen dish towel and place over a bowl.  Pour the yogurt in, pull the corners of the cloth over the top and place a plate on top for a little weight.  This helps express the liquid (whey) from the yogurt.  Leave this out for 12-24 hours.

Tie the ends of the cloth to make a bag holding the solids, which is now yogurt cheese.  Hang it from a spoon laid over the top of a pitcher so more whey can drip out.  When no more whey drips out, refrigerate the whey, and scrape the yogurt cheese out of the cloth and use it like cream cheese.  You can also add your favorite herbs to make a spreadable cheese for crackers.

In the refrigerator, the whey will last 6 months and the yogurt cheese for 1 month.

Rosemary Herbal Mayonnaise

Rev up summertime chicken salad sandwiches or portabella mushroom burgers with an herbal mayo made with fresh Rosemary.

2 teaspoons fresh rosemary, chopped

3 garlic cloves, minced

Sea salt and fresh ground pepper to taste

¾ cup homemade mayonnaise

Mix all the ingredients together and refrigerate.

Asparagus with Horseradish Sauce

2 lbs fresh asparagus

½ cup homemade mayonnaise

2-3 tablespoons freshly grated or prepared horseradish

1 to 1 ½ tablespoons course or whole-grain mustard

1 large clove garlic, finely minced

Garnish with:  lemon zest, lemon wedges, fresh parsley sprigs

Bring a pan of salted water to boil.  Cut off the tough ends of the asparagus and cook in the boiling water until crisp-tender, about 3 minutes.  Drain, and plunge into an ice bath to stop the cooking.  Cover and chill.

Horseradish Sauce:  stir together homemade mayonnaise, horseradish, mustard and garlic.  Cover and chill for about 30 minutes.

Serve on chilled asparagus and garnish with lemon zest, lemon wedges and fresh parsley sprigs.

Click here for resources to buy starter cultures for other fermented foods.

 


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