Monday, June 24, 2013

Homemade Mayonnaise Recipe -- Easier Than You Think!

Are you getting tired of reading about all the things you can make yourself??  I hope not.  One of my goals is to know and be able to pronounce every ingredient in my family's food!  This is more difficult than you might think.  Hidden ingredients from additives to dyes are in things you would never imagine. 

Mayonnaise is no different!  According to Wikipedia, "Commercially made mayonnaise may contain sucrose, high fructose corn syrup, citric acid, thickeners, emulsifiers, EDTA, flavor enhancers, and water."  Ok, yuck. 

Now, Dee will NOT find this post appealing because she can't stand mayo!  lol  And that's ok!  But the more we find how easy it is to make things ourselves, the more we will attempt to make the things we use the most.  :-)


You'll need:

1c. Oil
1 Tbsp Mustard
1.5 tsp Lemon juice
Pinch Salt
1 Egg
1 Egg Yolk
Food processor

As with most things, I'm sure there are many ways to do this.  This is the recipe and method that I use, and it tastes wonderful.

Ingredients:

We use organic sunflower oil because it's a very healthful oil with a mild flavor.  Some people may use olive oil, which is completely fine, but I find the flavor to be overpowering.  I also chose organic Dijon mustard for it's tangy flavor.  With salt, always choose an unprocessed salt.  True celtic sea salt will have specks of color.  Any salt that is all white is NOT real salt.

It's very important here to choose pastured eggs, too, because they'll be raw.  "Pastured" has replaced "Free Range" because the terms have been hijacked.  "Free Range" now often means the chicken has a small fenced in area in which to "range" or walk around -- even if that area is only 3 feet by 3 feet.  Be weary!  Try to find a local farmer and taste the difference in pastured eggs -- which means that chicken is walking around in a pasture eating what God created it to eat!  Only then does the chicken pass on the incredible health benefits in the egg AND it is safe to consume raw.

Method:

I'm sure there are other ways, as I said, but I recommend a food processor.  Cuisinart makes a mini food processor, which is good if you're making a single batch.  Because we double ours to make a pint at a time, I use my larger KitchenAid food processor.

Directions:

Combine your lemon juice, eggs, salt, and mustard in the food processor.


Turn on the processor as you slowly drizzle in the oil.  Most food processors will allow the oil to slowly drizzle in for you through one or more tiny holes in the lid.































Let it run for about 5 minutes.


 It will be ready sooner than that, but my husband (the expert mayo maker in our house) has determined it gets nice and thick like store bought mayo if he lets it run a little longer.

Make a sandwich with your new mayonnaise.

No, really.  That's it.  :-) 

Until next time,

Pam

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16 comments:

Kristyn said...

this seems easy what oil did you use? would coconut or olive oil work?

Joelen Tan said...

Homemade is always better! Thanks for the idea to make some as I'm running low on store bought mayo!

Pink Little Cake said...

What a great idea, thanks for sharing the recipe!!

AMBER EDWARDS said...

Oh my goodness! I had no idea it was so easy to make!! And I didn't think it would really make up so much. But that is a good supply from just the few ingredients.

Deanna - Mommygaga said...

Well that seems easy enough! I never realized that you could use a few staples to whip them up that quick! Maybe try making pesto mayonnaise, add garlic and basil.

Jenna MOMenvy said...

That is so awesome!!!

Tammy S said...

This is way easier then I thought. It would be perfect for our family because I don't like Mayo either. LOL My husband and kids use it sparingly so I end up throwing it out more times then I care to mention.

I was wondering how long you can keep it in your fridge?

Thanks for the recipe!

Allyson Bossie said...

We make homemade mayo as well! I love it, and this recipe looks like an easy, yet delicious keeper. I am big into culturing food now, and I found a recipe recently for cultured mayo. I can't wait to try it out as well.

Anonymous said...

Wow, this looks super easy. The hubs loved mayonnaise.

Diana C
unachica_latina(at)yahoo(dot)com

Heather McDougle said...

That is amazing! I need a food processor now. I want to try homemade mayonnaise.

william saylor said...

I never know making it at home would be so easy.

JRFrugalMom and Family said...

I use a very similar recipe in my potato salad. It's amazing what you can make from scratch, if you just give it a good try.

HappyMomC said...

Wow! Neat

April @Pixie Dust Savings said...

This looks so simple. I just love making my own versions of stuff. SO many foreign ingredients in the store bought stuff! I am going to pin this for my readers.

AnnaZed said...

I like to use the powdered Colman's mustard in mine; it has a certain snap to it.

Liz said...

Wonderful recipe! One thing to note, although pastured eggs are much healthier, they are NOT safe to consume raw. Only eggs that are pasteurized are safe to consume in a raw state. They sound very similar but a quick google will help to eXplain the vast differences.

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