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Recipe :: Mayonnaise

I tried making homemade mayo a few years ago and was relatively pleased with the results. I got a creamy, kinda yummy, soupy spread that sort of resembled mayo. Plus, it was only recommended to keep for a few days, and we just couldn’t eat it fast enough.

This spring, I discovered a recipe for mayonnaise in Sally Fallon’s Nourishing Traditions that seemed easy enough. {I’m telling ya – that book is so full of recipes I am convinced I will never have time to prepare them all! But, if you’re curious, here is a link to a blog devoted to doing just that:  The Nourishing Cook} And, since I’ve been making yogurt at home, I finally have a reliable source of non-flavored whey. I’ve made this recipe at least 4 times since February, and I’ve been very happy with the consistency, the flavor and the shelf life. Adding the whey extends the expiration date from two weeks to several months and makes the mayo thicker.

mtMyFjcqV79EaQGn_zj1NNQBecause I don’t care for the flavor of olive oil mayo, I usually prepare this recipe with half olive oil and half sunflower oil. Also, I use my immersion blender in the cup that it came with, and when finished, it fits perfectly in one of those Bonne Maman jam jars!

Ingredients:
1 whole egg, at room temperature
1 egg yolk, at room temperature
1 tsp. Dijon-type  mustard
1 1/2 tsp. lemon juice
1 Tbsp. whey (optional)
3/4 – 1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination
generous pinch of salt

Instructions:

  1. In the cup of an immersion blender, combine all ingredients except oil. Process until well blended, about 30 seconds.
  2. With the blender running, slowly pour in the oil.
  3. Taste and check seasoning. You may want to add more salt or lemon juice.
  4. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating.

Enjoy! {OvO}

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