Greetings again members of a literate society! This week, we thought we would do a post on homemade mayonnaise. There is no denying that mayo is not the healthiest thing for you. In fact, it’s almost entirely fat. The thing is that it’s used in a lot of recipes. So what we thought we would do is give you guys a recipe and technique that puts you in control of your mayo. We are using a recipe from Alton Brown. We changed the process a little bit and go in to a little more detail with the process so that you can better understand. Trust us when we tell you this stuff is much better than anything you can get in the store. Also, it’s preservative free! So, shall we get started?
*Disclaimer: Consuming raw or undercooked eggs increases your chance of salmonella poisoning. To reduce the risk, use fresh grade A or AA properly refrigerated and handled eggs. (Don’t let the yolk touch the outside of the egg when separating.) To reduce the risk all together, you can use pasteurized eggs.
½ teaspoon fine salt – we used pink Himalayan salt and the fine grind. Found in Costco’s spice section.
½ teaspoon dry mustard
2 pinches sugar
1 egg yolk
2 teaspoons lemon juice (calls for fresh squeezed, but we used already prepared)
1 tablespoon white wine vinegar
1 cup Safflower or Corn oil (we used vegetable oil)
*TIP: Add oil to a plastic squeeze bottle for easy pouring.
1. Add the salt and mustard to a mixing bowl.
2. Separate the yolk of an egg, and add it to the bowl. Beat until well mixed.
3. In a separate bowl, combine the lemon juice and vinegar.
4. Add half of the lemon juice and vinegar to the bowl and beat.
5. Now, add just a few drops of oil to the bowl, and beat. NOTE: If the oil is added to fast, you are in danger of “breaking” the mayonnaise. This is why the oil is added slowly.
6. Now, continue to add half the oil slowly, while still beating.
7. Add the other half of the lemon juice and vinegar, and beat.
8. Add the remaining oil slowly, while beating.
9. Let sit for 2 hours at room temperature, and then transfer to a jar or container. Store in the refrigerator, and use within one week.
1 Serving = 2 Tablespoons
Calories: 83 Carbs: 0.1g Fat: 9.3g Sodium: 51mg
That’s really all there is to it. Now, you have a tasty mayonnaise that you can use in all sorts of recipes. We like using it in our chicken salad. It also helps to make a mean deviled egg. So, until next time, stay healthy out there.