I don’t usually click on videos, either, so I won’t have hurt feelings if you don’t watch this! However, if you want to see liquid oil emulsify into a semi-solid mayonnaise, it’s pretty fun to watch.
If you can’t see the video, click How to Make Homemade Mayo to view on You Tube.
The point of doing a vlog (video log) is so I don’t have to write much. I’ll try not to! But if you don’t watch the video, I don’t want you to miss out. Here’s the mayo recipe and some tips I forgot to mention in the video. I use the mayo in my ranch dressing, among other things. It’s a possible goal for this week’s Monday Mission, make something from scratch.
- 2-3 egg yolks
- 1/2 tsp. yellow mustard OR mustard powder
- splash white wine vinegar (optional)
- 1/2-1 Tbs apple cider vinegar or lemon juice
- 1 tsp. sugar (or any sweetener, optional)
- 1/2 tsp. salt
- dash garlic powder and paprika, optional
- 1 cup EVOO or blend of EVOO and sesame oil or EVOO and virgin olive oil
- Method: Blend everything but the oil with your immersion blender in the tall cylinder that came with it. Add the oil, pouring slowly while blending constantly.
Lacto-ferment it for extra health benefits and longer lasting mayo. Add 1/2-1 Tbs whey after your mayo is totally finished and let it sit on the counter for 7 hours. Note: You can lacto-ferment at any time, so if you finish your mayo and would be sleeping at the end of 7 hours, just put it in the fridge. The following day, get it out again and add the whey, then leave on the counter for 8ish hours. The additional one is to get it up to room temp first…
Interested to learn more about Lacto-Fermentation? Incredible 22-week multimedia eCourse HERE, starting at only $8/month!
Tips for success:
- Bring the eggs to room temperature, at least 2 hours on the counter.
- Most recipes say 2-4 egg yolks. I always start with two because I’m cheap! If the mayo doesn’t firm up, just pour out the mixture, put another egg yolk in your container and pour everything else back in, slowly, as if it’s the oil in the original recipe. Once I had to do this fix twice, but it worked eventually!
Other tools you can use if you don’t have an immersion blender:
- mini food processor – just pour in a little oil, put the lid on, whiz, repeat.
- full-sized food processor or blender – pour the oil through the opening in the top.
- I guess you can whisk it by hand, but I’d be sure to fail that way!
What to do with the egg whites?
- clarify your broth, recipe in NT
- make coconut macaroons, found in Smart Sweets, my desserts book
- toss them in scrambled eggs
- give them to someone who is still afraid of whole eggs
- what else?
Success note: My mom actually tried a side-by-side taste test with mayo on bread, Hellman’s vs. this recipe. She had low expectations. She was quite shocked to admit that she could hardly taste the difference, lacto-fermentation and all! Once in the sandwich, it’s all the same…except for super nutrition vs. questionable yuck, of course.
Sarah posted on lacto-fermented mayo this week, too! She has done much more experimenting and reading than I have. It’s worth a look, for sure.
Disclaimer: You should not eat raw eggs. I would never tell you to eat raw eggs. I’m sure it’s not safe. You definitely shouldn’t do this, especially not because I told you so! *sigh*
If you missed the last Monday Mission, click here.
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