Homemade Mayonaise

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A few years ago, I had an epiphany--I realized that someone (or some machine) has to "make" all those packaged items we find in the grocery store.  Think about it...things like lemon curd (that was my epiphany item), hummus, evaporated milk (yes you can make that), yogurt and even mayonnaise don't just happen.  That's right, lemon curd does not grow on a tree...I had no idea!  No really, I just never stopped to think about it.  We had a pile of lemons that I was not about to let go to waste.  In my frantic research to find a use for them, I came across a recipe for lemon curd, tried it, and, amazing, it worked!  Even more amazing, it was delicious!!

So, my quest began.  I became determined to make as many of these mysterious foods myself as I could.  At that point in life, it was more for the financial benefits than our health.  Making these things yourself saves so much $$.   Little did I realize that I was also depriving my family of every American's right of passage...over-consumption of preservatives and additives.  It is amazing to me what goes into these "foods" that is not food at all.

Here's a sample ingredient list from a commercial mayo that you very well may have in your pantry right now, just waiting for you to slather it's Calcium Disodium Edta all over your innocent homemade wheat bread:

"Water, Olive Oil, Soybean Oil, Vinegar, Modified Food Starch, Sugar, Maltodextrin, Eggs, Contains less than 2% of Salt, Mustard Flour, Dried Onions, Dried Garlic, Natural Flavor, Enzyme Modified Egg Yolk, Beta Carotene* (Color), Lactic Acid*, Potassium Sorbate* and Calcium Disodium Edta As Preservatives, Phosphoric Acid* *Ingredient not Normally Found In Mayonnaise Contains: Egg."

I love the * note about  ingredients not normally found in mayonnaise.  You think?!?!?! 

There are all of FOUR ingredients in real mayonnaise.

HOMEMADE MAYONNAISE RECIPE

1 Egg (room temperature...this is important)
1/2 tsp Lemon Juice (could use vinegar instead)
1/4 tsp Sea Salt
3/4 c. Oil  (Choose organic.  Could use olive oil, coconut oil or palm oil)

Yields ~ 1 cup mayo

 

Note:  This recipe becomes no work if you have a food processor.  The Cuisinart brand has a small hole in the bottom of the "pusher" (that is the piece that goes into the top of the processor to plug the tubular hole you use to add ingredients).  It works perfect to deliver a slow drip of oil into the emulsified egg.  You will just need a little patience if you don't have a this piece of equipment. 

Crack egg into food processor or mixing bowl.  Beat the egg using food processor or hand mixer.  When egg begins to fluff and turn a lighter yellow color, add lemon juice and salt.  Once salt and juice are whisked in well, slowly drizzle a thin, continuous stream of oil into the mixer while beating.  This is where the hole in the pusher comes in handy.  If you have one, just fill the pusher with oil and let it do the work for you.  Beat until oil is gone and tada...mayonnaise!

Store in the refrigerator in a sealed container (another great use for saved glass jars).  It will last for as long as your egg would have, so usually two weeks.  Ours never makes it any longer than that :)  Also, if your mayo does end up hanging out of a few, it is possible that it may "break" (the ingredients will separate).  This doesn't happen to store-bought mayo, because they add chemical emulsifiers to hold everything together.  If your mayo breaks, it's easy...just whip it up again.

Happy Mayo Making!!