11 Nov

Easy & Delicious Homemade Mayonnaise

There used to be nothing easy at all about homemade mayonnaise, when a bowl and a whisk and plenty of arm strength were required. But with a good food processor, especially my 16-cup Breville Sous Chef, it’s so easy to access the unsurpassed flavor and health of fresh mayo.

Why bother making mayo? Unfortunately, most mayonnaise available to us use unhealthful Canola or other vegetable oils…and even the “healthy” mayos that advertise “Made with Olive Oil” disappoint when you read the ingredient list and figure out it’s made from the same bad ingredients with a little olive oil thrown in at the end. Vegenaise has been my brand of choice for years, since it’s non-Canola oil and non-GMO, but we love eggs and there’s no reason to eat a mayo without the DHA (not to mention rich flavor) that egg yolks provide. So here’s how I make mayo.

I like to make a big batch of mayo, because I’m used to buying a big jar of it and even though it’s easy to make, by making a big batch I only have to whip it up every other week or so…depending on what I’m making. Homemade mayo stays fresh in the fridge for a long time, weeks I’m sure, although ours gets eaten up long before it would expire.

Practically any healthful oil can make mayonnaise. Although I used to make it with olive oil I’ve fallen in love with using Avocado oil, since we can get a great quality source through Costco. Here are my ingredients:

 

4 egg yolks – farm fresh if you can get them

3 teaspoons dijon mustard

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 teaspoon honey

2 pinches of sea salt

1 dash white pepper

Later: 4 cups Avocado oil

You may wonder why I add honey and lemon juice…when I first began making mayo, I followed the traditional French method, which is spare and only includes the yolks, vinegar, dijon, salt & pepper. For better or worse, my palate is used to American mayonnaise, and of course sugar (or even high fructose corn syrup) is used to add a bit of sweetness. The lemon juice is a perfect foil for the sweetness, and I think demonstrates a harmony with the use of lemon juice in mayonnaise’s hot sister sauce, hollandaise (which is also made of egg yolks and a fat, in the form of butter). To me, this ingredient blend makes a perfect, rich, delicious mayo that tastes like the mayo I used to buy…only better.

Directions:

Place the first 7 ingredients into the food processor with the regular blade and let it run for about 15-30 seconds to blend. The liquid should start looking creamy and the color of mayo:

IMG_7666

Then begin drizzling the avocado oil in slowly…I’ve made mayo so many times, and the easiest way to mess it up and never get your lovely whipped consistency is to pour the oil in too quickly. Be patient, this is the hardest part…and it’s easy!

IMG_7668

In a slow, steady stream, continue to drizzle in all 4 cups of the oil. You can pour a little faster towards the end, but don’t rush. As you can see in the picture, it took me around 9 minutes of drizzling and I won for my efforts a big batch of perfect mayo:

IMG_7669

That’s it! Now the reward: ladling your thick, creamy mayo into jars. This quantity of ingredients should yield you a quart-size jar & a pint-size jar of perfect mayo:

IMG_7671

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You can see how thick and perfect the consistency is:

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Stand by for happy people, when they taste mayo that is so much better than what you can buy. Here are some of my happy people…hesitant to sample at first, they caught on quickly!

IMG_7676

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Enjoy!

Easy & Delicious Homemade Mayonnaise
The best ever homemade mayo. I like to make a big batch of mayo, because I'm used to buying a big jar of it and even though it's easy to make, by making a big batch I only have to whip it up every other week or so…depending on what I'm making. Homemade mayo stays fresh in the fridge for a long time, weeks I'm sure, although ours gets eaten up long before it would expire.
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Practically any healthful oil can make mayonnaise. Although I used to make it with olive oil I've fallen in love with using Avocado oil, since we can get a great quality source through Costco. Here are my ingredients
  1. 4 egg yolks - farm fresh if you can get them
  2. 3 teaspoons dijon mustard
  3. 2 tablespoons white wine vinegar
  4. 1 tablespoon lemon juice
  5. 1 teaspoon honey
  6. 2 pinches of sea salt
  7. 1 dash white pepper
  8. Later: 4 cups Avocado oil
Instructions
  1. Place the first 7 ingredients into the food processor with the regular blade and let it run for about 15-30 seconds to blend. The liquid should start looking creamy and the color of mayo.
  2. Then begin drizzling the avocado oil in slowly…I've made mayo so many times, and the easiest way to mess it up and never get your lovely whipped consistency is to pour the oil in too quickly. Be patient, this is the hardest part…and it's easy!
  3. In a slow, steady stream, continue to drizzle in all 4 cups of the oil. You can pour a little faster towards the end, but don't rush. It took me around 9 minutes of drizzling and I won for my efforts a big batch of perfect mayo.
  4. That's it! Now the reward: ladling your thick, creamy mayo into jars. This quantity of ingredients should yield you a quart-size jar & a pint-size jar of perfect mayo.
  5. Stand by for happy people, when they taste mayo that is so much better than what you can buy. Here are some of my happy people…hesitant to sample at first, they caught on quickly!
Notes
  1. There used to be nothing easy at all about homemade mayonnaise, when a bowl and a whisk and plenty of arm strength were required. But with a good food processor, especially my 16-cup Breville Sous Chef, it's so easy to access the unsurpassed flavor and health of fresh mayo.
  2. Why bother making mayo? Unfortunately, most mayonnaise available to us use unhealthful Canola or other vegetable oils…and even the "healthy" mayos that advertise "Made with Olive Oil" disappoint when you read the ingredient list and figure out it's made from the same bad ingredients with a little olive oil thrown in at the end. Vegenaise has been my brand of choice for years, since it's non-Canola oil and non-GMO, but we love eggs and there's no reason to eat a mayo without the DHA (not to mention rich flavor) that egg yolks provide. So here's how I make mayo.
  3. You may wonder why I add honey and lemon juice…when I first began making mayo, I followed the traditional French method, which is spare and only includes the yolks, vinegar, dijon, salt & pepper. For better or worse, my palate is used to American mayonnaise, and of course sugar (or even high fructose corn syrup) is used to add a bit of sweetness. The lemon juice is a perfect foil for the sweetness, and I think demonstrates a harmony with the use of lemon juice in mayonnaise's hot sister sauce, hollandaise (which is also made of egg yolks and a fat, in the form of butter). To me, this ingredient blend makes a perfect, rich, delicious mayo that tastes like the mayo I used to buy…only better.
Oreganic Farms http://oreganicfarms.com/

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