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Monday, January 4, 2010

One-Minute Mayonnaise

There are just some things that you really can make at home and they taste so much better (and are better for you)!  After browsing the condiment aisle at the grocery store and realizing almost all conventional mayonnaise brands contain soybean oil, I committed to attempt to make it myself.  (Visit the Weston A. Price Foundation to read one of their great articles, The Ploy of Soy)

Attempt and succeed I did!  I received a beautiful 12-cup Kitchen Aid food processor for Christmas and mayonnaise was on the top of my list to make.  I made this One-Minute Mayonaise recipe from the book, Process This!by Jean Anderson and is really simple as can be.  This could also be made in a mixer, just add the oil very slowly and make sure it's mixed well.  Also of note, it's suggested that one uses pasteurized eggs.  I will let you be the guide as to which egg products (I used local organic eggs) you want to use in your mayo.

One-Minute Mayonnaise

makes about 2 cups

2 pasteurized large egg yolks
1 pasteurized jumbo egg
1/4 cup fresh lemon juice
2 T white wine vinegar
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp white pepper
1 cup olive oil (the fruitiest you can find)
1 cup corn, peanut, or vegetable oil

1.  Equip the food processor with the metal chopping blade, add the egg yolks, egg, lemon juice, vinegar, mustard, salt, and pepper, and pulse 2 to 3 times to combine.

2.  Combine the olive oil, and corn oil in a spouted 2-cup measure, then with the processor motor running, drizzle down the feed time in the finest of streams.

3.  When all of the oil has been incorporated, churn 12 to 20 seconds nonstop until smooth and pale yellow.

4.  Spoon the mayonnaise into a 1-pint jar, screw the lid down tight, and store in the refrigerator.  Keeps well for about 5 days.

Also note that this will be thinner than conventional mayonnaise because it contains no stabilizers, thickeners, or emulsifiers.  (I'm also trying to find healthier oil options.)

And seriously....enjoy it!!  My next step will be to make lacto-fermented mayonnaise!  More on that to come...

This post appears as a part of Real Food Wednesday. Please click the link to read more posts from people who have benefited from eating eating real, traditional foods.


Bette January 4, 2010 at 11:06 AM  

So you think pathogens don't come in eggs from your own zip code?

Environmental bacteria doesn't care how close it is to your house, and it doesn't matter if the hens eat corn grown without pesticides.

Organic and local doesn't mean free from bacteria.

Virginia January 4, 2010 at 11:12 AM  

Like I said in my post...I asked my readers to choose what they feel is best and safest for them. If you feel conventional supermarket eggs, pasteurized or otherwise, are safe for you, please use that.

I feel local, beyond organic, pastured, minimally corn-fed eggs are safe for me and my family.

Please make your own decisions as to what to feed your family. Do your own research and make your decisions from there. I am not here to tell you what to do.

Thank you for visiting and hope to see you again,

Geek+Nerd January 4, 2010 at 10:28 PM  

I've always wanted to try and make my own mayonaisse - thanks for posting this :)

Christy January 6, 2010 at 11:16 PM  

I would really try this, I get stopped at the 1 cup other oil. I don't buy any and so what to use??? I wonder if coconut oil would work??? Hmm. I just may try it when my big ole tub comes in the mail. BTW, I will be using the eggs that came from my girlfriend's chickens. I will take my chances!!

Virginia January 6, 2010 at 11:51 PM  

I hear you on the other oil. If you search out other recipes, you may get ideas on other oils to test out. The issue with the oil is it does come through very prevalent in the final taste. Hence why you want a very fruity olive oil.

I too want to find an alternative to the "other oil". I was thinking maybe grapeseed oil and I've seen safflower oil used as well. Basically you'll want a very mild tasting oil.

Good luck on your culinary expedition! Let me know if you find a good oil combo. Oh you could also try all olive oil, but it'd have a much stronger taste.

Cheeseslave January 7, 2010 at 11:35 AM  

It should be noted that people have been making mayonnaise for centuries using unpasteurized eggs.

I always use fresh eggs from a local farmer I trust. I would never use pasteurized storebought eggs from factory farms. Those chickens are very sick due to the conditions they are kept in. In addition, the eggs they produce have much less nutrition. Eggs from pastured chickens have 3-5 times more vitamin D.

I have great success using ALL olive oil for my mayo. This is the way Julia Child did it. Use a mild flavored quality olive oil. And if it's good enough for her, it's good enough for me! :-)

I recommend Chaffin Orchards in California -- it's the mildest olive oil I've ever tasted.

Christy January 7, 2010 at 1:45 PM  

Well there you go - I will just try the all olive oil way. Someday, maybe next week! LOL

Blissed-Out Grandma January 23, 2010 at 5:10 PM  

I love the fact that you are working to share so much information about ways to live local.

Vanessa Rogers January 26, 2010 at 2:25 AM  

I've made a home-made mayo before and I loved it except, it only lasts for like three days.

bettyl January 26, 2010 at 8:17 PM  

I think most of us don't try to make our own stuff because we don't know how to start. You provide that chance--thanks!

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