Home Made Mayonnaise

Mayonnaise is one of those things that in days gone by was only made at home. No, Hellmans did not invent it. It is a simple emulsification of egg and oil, with some basic seasoning.

Since store bought mayo is made with canola oil and sugar, if you are trying to eat a primal diet you’ve pretty much got to go back to basics and make it yourself. 

It is important to use a neutral flavoured oil or your mayo can take on the oil’s flavour. Olive oil is often not recommended for this reason, though some people just use a lower quality less fruity olive oil. I like avocado oil because it has a nice non-taste.

Luckily, making your own home made mayonnaise is really easy. In theory. Though simple, mayo can be tricky and not properly emulsify. I’ve had the same recipe work two or three times in a row then fail on the third try and separate on me.

Basically though, you start with room temperature ingredients. Put your egg yolk into a container that your stick blender will fit into. A mason jar works and can be fitted with its own handy storage lid. You can also blend your mayo in a bowl, with a whisk, by hand.

Then add your lemon juice or cider vinegar, salt, water and mustard and blend on low.

With the blender on low very slowly add your oil, just a few teaspoons at a time or in a very slow, thin stream. This will allow the egg and the oil to emulsify – if you do it too quickly, you may end up with a mayo fail. (Don’t worry I have an idea for that!) You can also end up with a mayo fail for other reasons, like an impending thunderstorm (I’m not making this up), or standing with your weight on the wrong foot (I am making that up), or who knows why. I have yet to find a recipe that works every time, sometimes it just breaks.

Once the first half of the oil has been added you can add the rest just a bit faster until the mix is fully emulsified. It should turn light coloured, thick and creamy, just like the store bought stuff.

Voila! Homemade mayo.

Of course one thing you have to remember is that homemade mayo contains raw egg so is not recommended for anyone for whom that may be an issue, like pregger ladies and small childern. Use the freshest eggs possible, preferably pastured, and store it with a lid in the refrigerator. It must be used up within a few days, though you can preserve it for a bit longer by lacto-fermenting it for a few hours with the addition of of whey.

Homemade Mayo

Author: www.miasdailydish.com

Simple to make homemade mayonnaise.

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Ingredients

• 1 freshest possible egg yolk
• 2 tsp apple cider vinegar
• 1 tsp water
• 1 tsp lemon juice fresh
• 1/4 tsp dry mustard
• pinch sea salt
• pinch of cayenne
• 1/2 C avocado oil

Instructions

1. Set all ingredients out ahead of time and allow to come to room temperature
2. Put egg yolk, apple cider vinegar, lemon juice, dry mustard, sea salt and cayenne into the bottom of a wide mouthed mason jar or a bowl
3. Very slowly, just a few drops at at time, add the oil and blend or whip. If you add too much at once the mayonnaise will separate rather than emulsify
4. Once half of your oil is added you may add the remaining oil a bit quicker until all is blended and mayo is thick and creamy.

Recipe Notes

Keep homemade mayo in refrigerator but use quickly, it will only keep for a few days

Adapted from The Joy of Cooking